Broiled Red Snapper with Tomatoes, Olives & Garlic

Broiled Red Snapper with Tomatoes, Olives & Garlic
Servings: 4 Prep 10 mins Broil 9 mins to 10 mins


  • 1 large tomato (about 10 ounces), cored, seeded and chopped
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 large clove garlic, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon black pepper
  • 4 red snapper fillets with skin left on (about 6 ounces each)
  • 1/4 cup flat-leaf parsley, chopped

Make It

1. Heat broiler. Coat broiler pan with nonstick cooking spray. Adjust the rack so broiler pan is 4 inches from heat source.

2. In a small bowl, combine tomato, olives, garlic, olive oil, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.

3. Season fish with the remaining salt and pepper. Place skin side down on the prepared broiler pan. Broil for 5 minutes. Spoon the tomato mixture over the top of the fillets and broil for an additional 3 to 4 minutes, until tomatoes start to brown slightly. Place lemon slice on top of each fillet and broil for an additional minute.

4. Garnish with chopped parsley and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 224, Fat, total (g): 7, chol. (mg): 63, sat. fat (g): 1, carb. (g): 5, fiber (g): 1, pro. (g): 34, sodium (mg): 426, Percent Daily Values are based on a 2,000 calorie diet.