• 1 Tbs. olive oil
• 1-1/2 lbs. skinless snapper fillets, or cod, cut into 1 inch cubes
• 1/3 cup all purpose flour
• 2 tsp. tarragon, or 2 Tbs. fresh
• 1-1/2 cups Italian style peeled tomatoes, drained and chopped
• 1 tsp. orange zest, minced
• 1 cup dry white wine or fish stock
• 1/2 cup green olives, pitted
• 2 Tbs. parsley, minced

Heat oil in a heavy nonstick skillet over medium high heat. Lightly dust fish cubes with flour. Shake off excess and sauté 3-4 minutes, stirring occasionally, until golden. Transfer to a platter and set aside. Stir tarragon, tomatoes, orange zest, and wine into same skillet. Reduce heat to low. Cover and simmer 20-25 minutes. If stew becomes too thick, add a little water. Return fish to skillet. Season with salt and pepper to taste. Simmer 2 minutes. Stir in olives, sprinkle with parsley and serve.

Per serving: calories 281, fat 8.2g, 27% calories from fat, cholesterol 63mg, protein 37.2g, carbohydrates 12.2g, fiber 1.5g, sugar 2.7g, sodium 670mg, diet points 6.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.5, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 5.1

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The recommended wines are: Riesling, Sauvignon Blanc, or Pinot Noir.