Ingredients
1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons olive oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped ripe olives
1/4 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
