Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caribbean Red Snapper
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- #53534
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 medium onion, chopped
1/2 cup chopped red bell pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup dry white wine
3/4 pound red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese
directions
Cook the vegetables in the oil in a large skillet over medium heat for 10 minutes or until crisp tender. Remove from the skillet and keep warm.
Add the wine to the skillet and bring to a boil over medium heat. Add the red snapper to the skillet. Cover the pan and cook for 5 minutes.
Add the vegetables back to the skillet, around the fish. Add the chopped tomato and olives. Sprinkle the cheese over all.
Cover the pan and cook for 3 minutes or until the fish flakes easily.
Serve hot.
nutrition data
Nutritional data has not been calculated yet.
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