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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Baked Yellowtail Snapper with Onions

Source: dLife

Vidalia onions on this Yellowtail Snapper make for one tasty meal!

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	269.5

Total Carbs	10.0 g

Dietary Fiber	1.4 g

Sugars	5.9 g

Total Fat	11.3 g

Saturated Fat	2.3 g

Unsaturated Fat	2.3 g

Potassium	1007.5 mg

Protein	30.6 g

Sodium	54.7 mg

Dietary Exchanges 11.3 Fat, 1.3 Vegetables, 0.1 Other Carbs, 4.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Begin by microwaving the onions on high in a covered microwave-safe dish for 5 minutes, or until the onions are transparent.
Carefully remove the cover and stir in the vinegar and brown sugar.
Recover and allow to set for several minutes so the onion absorbs the flavors.
On medium-high heat, heat a nonstick pan and add the oil.
Transfer the steamed onion mixture to the pan and sauté until brown, but not crisp.
Cook until all liquid has evaporated from the pan, stirring often. When finished, the onions should have a shiny and dark caramelized color.
Next, preheat your oven to 375 degrees F and rinse the snapper fillets in cold water.
Dry the fillets between paper towels and then arrange them on a baking sheet treated with nonstick cooking spray.
Spoon the caramelized onions over the top of the fillets, pressing them to form a light crust over the top of the fish.
Bake until the fish flakes easily with a fork, roughly 12 to 15 minutes.
Serve immediately.