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10 Guilt-Free Recipes from The Skinny

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Pan-Seared Snapper

If you can get cherry tomatoes in an assortment of colors (red, yellow, and orange), this ridiculously easy after-work snapper dish morphs into something fancy enough for company. If you want to substitute a higher-rent fish such as black sea bass fillets for the snapper while you're at it, go right ahead.

Pan-Seared Red Snapper with Chunky Cherry Tomato Sauce and Garlic

Prep Time: 20 minutes
Makes: 2 servings

2 (6-ounce) skinless red snapper fillets, rinsed and patted dry
Coarse sea salt or kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 pint cherry tomatoes, halved
1 1/2 tablespoons chopped fresh sage

1. Season both sides of the fish with salt and pepper.

2. In a large pan over medium-high heat warm 1 tablespoon of the oil. Add the garlic and cook, stirring, until golden, about 1 minute. Add the tomatoes and sage and continue to cook until the tomatoes have softened and form a chunky sauce, 7 to 10 minutes. Adjust the heat, if necessary, to prevent burning. Spoon the tomato mixture into a bowl and cover to keep warm.

3. Add the remaining tablespoon oil to the pan and heat until hot but not smoking. Place the fish fillets in the pan and cook, without moving, until the bottom is golden brown, about 3 minutes. Turn the fish and cook the other side until the fillet is opaque, 1 to 2 minutes more.

4. Transfer the fish to two serving plates and spoon the tomatoes on top of the fish. Serve hot.

Nutrition Facts per serving: 342 calories, 37g protein, 9g carbohydrate, 18g fat (3g saturated), 2g fiber

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