Red Snapper with Risotto Rice

   

Want a simple and low fat Red Snapper dish? If yes, then this is for you. This recipe will make four servings and is only two fat grams per serving! Yee Haw!

As I have told you before, just because it is low fat does not mean it is not tasty! The orange juice and roasted red sweet peppers really makes this recipe a showstopper.  If you do not want to roast your own peppers, you can buy them. If I remember correctly, they are in the aisle with canned vegetables. I cannot remember the brand I use, but they come in glass jar. Sorry I know it is vague!

 

1 lb. fresh or frozen red snapper or grouper fillets, about ¾ inch thick

1 cup Orange Juice

2/3 cup long grain rice

½ cup chicken broth

1/3 cup chopped roasted red sweet peppers

¼ cup sliced green onions

2 Tbsp. orange juice

½ tsp. minced garlic

¼ tsp. Pepper

 

 

 Thaw fish, if frozen. Rinse fish and pat dry. Set aside.

 For rice, in a medium saucepan combine 1 cup orange juice, uncooked rice, and broth. Bring to a boil. Reduce heat. Cover and simmer for 18 minutes or until rice is tender. Stir in sweet peppers and onion. Remove from heat. Cover. Let stand 5 minutes.

Meanwhile, in a bowl stir together 2 Tbsp. orange juice, garlic, and pepper.

Preheat broiler.

 Spray unheated rack of a broiler pan with nonstick cooking spray.

Place fish on rack, tucking under thin edges.

Brush with orange juice mixture. Broil 4 inches from heat for 6 to 9 minutes or until fish flakes easily.

Divide fish into 4 serving-size pieces. Serve with rice. Garnish with orange slices, if desired.