Ingredients
- 1-1/2 lbs. red snapper fillets - 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread - 1 medium yellow onion, chopped - 1 clove garlic, finely chopped - 1/8 tsp. crushed red pepper flakes - 1 can (14.5 oz.) diced tomatoes, drained - 1/2 cup chicken broth - 1 jar (3 oz.) pimiento-stuffed olives, drained (about 1/2 cup) - 1 Tbsp. small capers, rinsed and drained |
Instructions
Season snapper, if desired, with salt and ground black pepper. Melt I Can't Believe It's Not Butter! ® Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook snapper, turning once, 6 minutes or until fish flakes with a fork. Remove to platter and keep warm.
Cook onion in same skillet, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Serve sauce over snapper and, if desired, with hot cooked rice.