poached red snapper and pasta

* Note the nutritional value and calories are listed below because the 'calculate info' to submit this recipe is incorrect.

2 tbsp olive oil
2 (large) cloves garlic, minced
1 1/2 cups diced onion
4 cups cherry tomatoes (2 pints)
1 tsp kosher salt, divided, or 1/2 tsp table salt
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 cup dry white wine
1 cup water
18 oz red snapper fillet, net from 24 oz fresh, or other firm white fish
8 oz dry spaghetti
2 tbsp chopped fresh parsley (garnish)
4 lemon wedges (garnish)

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the garlic ands saute for 1 minute or until browned. Reduce the heat to medium.
3. Add the onion, and saute for 2 minutes. Add the tomatoes, salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes).
4. Pour in the wine and 1 cup of water and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes or just until the fish is opaque and cooked through (do not turn or break up the fillets).
5. While the fish is cooking, cook the spaghetti in salted water for only 5 minutes. Drain.
6. Remove the fish from the skillet with a slotted spatula and transfer to a warm platter. Cover and keep warm.
7. Bring the tomato mixture to a boil. Add spaghetti and cook 5 minutes. Divide mixture evenly among 4 pasta bowls and top each portion with a fillet. Sprinkle each serving with parsley and garnish with a lemon wedge.

Makes 4 serving @ serving size of 513.7g each.
Calories 483 Calories from Fat 95
% Daily Value*
Total Fat 10.6g 16%
Saturated Fat 1.6g 8%
Cholesterol 101mg 34%
Sodium 684mg 29%
Total Carbohydrates 44.6g 15%
Dietary Fiber 2.7g 11%
Sugars 7.0g
Protein 42.0g
Vitamin A 33% • Vitamin C 51%
Calcium 10% • Iron 17%



Number of Servings: 4

Recipe submitted by SparkPeople user FANCYNANCY10.