• 1 Tbs. plus 1 tsp. olive oil
• 4 skinless red snapper fillets, about 6 ounces each
• 1/4 cup lemon juice
• 1/4 cup parsley, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Season snapper with salt and pepper to taste. Sauté snapper 3-4 minutes per side or until fish flakes easily. Carefully transfer fillets to a serving platter. Drain excess drippings from skillet. Stir in lemon juice. Remove from heat and stir in parsley. Serve lemon sauce over red snapper.

Per serving: calories 263, fat 7.5g, 27% calories from fat, cholesterol 81mg, protein 44.9g, carbohydrates 1.6g, fiber 0.2g, sugar 0.6g, sodium 142mg, diet points 6.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 6.5

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The recommended wines are: White Zinfandel or Pinot Blanc.