Cuisine Fish & Shellfish, Gluten Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy
Servings 4People
Ingredients
1TbspOlive Oil
4pcsPink Snapper Fillets
1Freshly Ground Black Pepper
1LeekSliced
2Sticks CelerySliced
1/4cupWhite Wine
1/4Red CabbageFinely sliced
1/4Savoy CabbageFinely sliced
1pcLarge Carrot Grated
1TbspSesame SeedsToasted
1/2cupExtra LLight Sour Cream
Instructions
Heat oil in a non-stick frying pan. Sprinkle snapper fillets with black pepper. Cook for about 3 minutes each side or until flesh flakes when tested with a fork. Remove from pan. Keep warm.
Add leek, celery and white wine to pan. Cook for about 3 minutes or until leek is soft. Add red cabbage, savoy cabbage and carrot. Cook, uncovered, for about 8 minutes or until cabbage is tender. Stir occasionally to avoid sticking. Stir in sesame seeds and light sour cream. Cook for a further minute. Serve hot with snapper fillets.