CHEF JEFF — ONE BYTE AT A TIME: Roasted Pepper and Olive Snapper

Experience a taste of the Mediterranean with this dish.

Roasted Pepper and Olive Snapper

2 6-ounce snapper fillets

1 tablespoon olive oil

Salt and freshly ground black pepper

1½ cups canned/jarred sliced roasted red peppers

8 pitted black olives, cut in half

Preheat broiler. Wash fillets and pat dry with paper towel. Place in small, shallow ovenproof dish. Drizzle olive oil on top. Sprinkle with salt and pepper to taste. Place roasted pepper slices over fish. Cut olives in half and place on pepper. Broil 8 minutes. If fillet is 1 inch thick, broil 10 minutes.

Yield: Serves 2.

Approximate nutritional analysis per serving: 305 calories, 11 grams fat (1.6 grams saturated), 60 milligrams cholesterol, 37 grams protein, 13 grams carbohydrates, 2 grams dietary fiber, 6 grams sugars, 605 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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