• 1 Tbs. olive oil
• 1 lb. skinless red snapper fillets, cut into 1/2 inch slices
• 1 onion, cut into thick slices
• 2 cloves garlic, crushed
• 6 ounces tomato paste
• 1/2 cup dry white wine or vegetable stock
• 1/3 cup vegetable stock or chicken stock
• 2 Tbs. lemon juice
• 1/4 tsp. cumin
• 1/4 tsp. cinnamon
• 1/8 tsp. pepper
• 1/2 cup feta cheese, crumbled
• 1/3 cup chopped walnuts, toasted
• 3 Tbs. cilantro or parsley, chopped

Heat oil in a heavy nonstick skillet over high heat. Sauté fish fillets 3-5 minutes or until just browned. Transfer fish to a platter and set aside. Reduce heat to medium and sauté onion and garlic 4-5 minutes or until onion is tender. Add tomato paste, wine, stock, lemon juice, cumin, cinnamon and pepper to taste. Bring to a boil stirring frequently. Reduce heat to low. Cover skillet and simmer 10 minutes, stirring occasionally. Return fish to skillet and simmer until heated throughout. Serve fish sprinkled with feta cheese, walnuts and cilantro.

Per serving: calories 334, fat 15.2g, 42% calories from fat, cholesterol 59mg, protein 30.8g, carbohydrates 15.9g, fiber 3.0g, sugar 4.7g, sodium 644mg, diet points 7.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.4, Fat: 2.9, Sugar: 0.4, Very lean meat protein: 3.7

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