From Linda Gassenheimer’s Dinner in Minutes Column
2 teaspoons olive oil, divided use
3/4 pound snapper fillets
1 1/2-cups sliced onion
3/4 cup sliced green bell pepper
1 teaspoon minced garlic
1/2 cup sliced black or green olives
1 tablespoon capers
1 large tomato, cut into cubes (about 1 1/2-cups)
1/4 cup sliced banana peppers in vinegar (or other pickled peppers)
1/8 teaspoon ground cinnamon
Salt and freshly ground pepper
Heat one teaspoon oil in a nonstick skillet over medium-high heat. Add the fish and sauté 2 minutes, turn and sauté 2 minutes for a 1/2 inch fillet. Remove fish to a plate and add the second teaspoon oil to the skillet. Add the onion and sauté 2 minutes. Add the green bell pepper, garlic, olives, capers, tomato and banana pepper. Add 2 tablespoons of the vinegar from the banana peppers. Sauté for 5 minutes. Return fish to skillet and sauté another minute. Serve fish with vegetables spooned on top. Makes 2 servings.
Per serving: 315 calories (30 percent from fat), 10.6 g fat (1.7 g saturated, 6.3 g monounsaturated), 60 mg cholesterol, 38.0 g protein, 18.1 g carbohydrates, 5.2 g fiber, 639 mg sodium.