Red Snapper Livornese with Avocado Salsa
For a 3 block and 5 block meal you will need:
12-14 oz Red Snapper
Non-stick cooking spray
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves chopped garlic
1 cup dry white wine
1 (14-ounce) can tomato sauce
3 tablespoons capers
1/4 cup chopped cilantro or flat leaf parsley
2 vine-ripened tomatoes, chopped
Lightly coat a non-stick skillet with a non-stick cooking spray of your choice. Salt and pepper fish to taste and cook on one side for 3-4 minutes. Flip the fish and continue cooking until done. About 2 to 3 more minutes.
Transfer the fish to a plate and keep in a warm oven.
Return the skillet to the heat and add olive oil. Saute the garlic for a minute or two and add wine. Reduce the wine by half and add tomato sauce, tomatoes, capers and cilantro or parsley. Heat through for another 2 or 3 minutes. Pour the sauce over the fish and serve with Avocado Salsa.
Avocado salsa: Chop two ripe avocados, add salt and peper to taste. Add the juice of one lime and a 1/4 cup of chopped cilantro. Combine a finely chopped tomato and for extra kick a seeded and minced jalapeno to the avocado mixture. Serve along side the Snapper.
3 block meal:
protein: 4.5 oz of cooked fish; carbs: 1/2 cup sauce (1 block ), 1/2 cup grapes (1 block ), 4-6oz of wine (1block); fat: 3 tablespoons of avocado salsa (3 blocks)
5 block meal:
protein: 7.5 oz of cooked fish; carbs: 1 cup sauce (2 blocks), 1 cup grapes (2 blocks), 4-6 oz of wine (1 block);
fat: 5 tablespoons of avocado salsa (5 blocks)