ZIPPY TOMATO-TOPPED SNAPPER

Zippy Tomato-Topped Snapper image

Seafood fans will be more than satisfied by Mary Anne Zimmerman's pleasantly zesty entree for two. "Serve the fish fillets with a salad and baked potato, and it's a balanced meal in itself," she notes from Silver Springs, Florida.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1 red snapper fillet (3/4 pound), cut in half
3/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/2 cup canned diced tomatoes and green chiles
2 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon minced fresh parsley
1/8 teaspoon celery seed

Steps:

Sprinkle both sides of red snapper with lemon-pepper and salt. Place in a greased 11x7-in. baking dish. , Combine the tomatoes, onion, celery, parsley and celery seed; spoon over snapper. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 179 calories, Fat 2g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 643mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges