Caribbean Red Snapper

At Heal n Cure Medical Wellness Center in Glenview, we believe in the power of integrative and functional medicine treatments. Led by our top Functional Medicine Doctor, Dr. Meena, we specialize in a range of services including Medical Wellness, Weight Loss, Hormone Balancing, Diabetes, Fibromyalgia, and Anti-Aging. Our approach is rooted in the belief that health is not just the absence of disease, but a state of immense vitality.Our Caribbean Red Snapper recipe is a testament to our commitment to promoting a healthy lifestyle. As part of our functional medicine approach, we understand that a patient’s lifestyle, including their diet, plays a significant role in their overall health. This recipe is just one of the many healthy recipes you can find on our website, each designed to nourish your body while delighting your taste buds.At Heal n Cure, we are not just your healthcare providers, but your partners in health. We believe in empowering our patients with the knowledge and tools they need to take control of their health. If you’re in Glenview, Wilmette, Winnetka, Glencoe, Highland Park, or Lake Forest, we invite you to book a free discovery call with us. Let’s embark on a journey towards optimal health together.

This fish can be served on top of vegetables along with whole grains rice and garnished with parsley. Salmon or chicken breast can be used in place of red snapper.

Caribbean Red Snapper

• 2 Tbsp. olive oil
• 1 medium onion (chopped)
• ½ cup red pepper (chopped)
• ½ cup carrots (cut into strips)
• 1 clove of garlic (minced)
• ½ cup dry white wine
• ¾ pound red snapper fillet
• 1 large tomato (chopped)
• 2 Tbsp. pitted ripe olives (chopped)
• 2 Tbsp. crumbled low-fat feta or low-fat ricotta cheese

1. In a large skillet, heat olive oil over medium heat. Add onion, red pepper, carrots, and garlic. Sauté the mixture for 10 minutes. Add wine and bring to boil. Push vegetables to one side of the pan.
2. Arrange fillets in a single layer in the center of the skillet. Cover and cook for 5 minutes.
3. Add tomato and olives. Top with cheese. Cover and cook for 3 minutes or until the fish is firm but moist.
4. Transfer fish to a serving platter. Garnish with vegetables and pan juices.