Ingredients
1 teaspoon lemon-pepper seasoning1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/8 teaspoon cayenne pepper4 red snapper fillets (6 ounces each)2 teaspoons olive oil, divided1/2 medium sweet red pepper, julienned3 green onions, chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup chopped pimiento-stuffed olives1/4 cup chopped ripe olives1/4 cup minced chives
Preparation
Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.
