| 1 | Sprinkle the red snapper fillets with salt and cayenne. |
| 2 | In a 9-inch heavy, nonstick skillet, heat olive oil. |
| 3 | Add the onions and cook for about 2 minutes while stirring. |
| 4 | Add the minced garlic, stir. |
| 5 | Add the tomatoes and red wine. |
| 6 | Cook at high heat until about to boil. |
| 7 | Turn the heat down to a simmer. |
| 8 | Place fillets, skin side down, on the tomato and onion mixture. |
| 9 | Cover and cook 6 minutes. |
| 10 | Uncover the skillet and remove fillets to a heated serving platter. |
| 11 | Spoon sauce over fillets. |
| 12 | per serving: 322 cal; 53g pro, 6g carb, 6g fat (17%), 95 mg chol, 435mg sodium exchanges: .9 veg, 5.6 meat, .5 fat |
