Red snapper in tomato-cilantro sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red snapper filets -; (6 to 8 oz ea) | |
| Salt and pepper | ||
| 1 | tablespoon | Oil |
| 1 | tablespoon | Butter |
| 1 | Shallot; minced | |
| 1 | cup | Diced tomatoes |
| ⅓ | cup | Chopped cilantro |
Directions
Rinse and dry filets. Season with salt and pepper to taste. Heat oil in medium skillet over medium heat. Add filets and cook until fish flakes with fork, 2 to 3 minutes per side. Remove from heat and keep warm. Melt butter in skillet. Add shallot and cook over medium-high heat until softened, about 2 minutes. Add tomatoes and cilantro, and cook just until tomatoes are softened, about 2 minutes. Taste and adjust seasoning if necessary.
Pour sauce over fish and serve. Yields 2 servings.
Each serving: 270 calories; 302 mg sodium; 66 mg cholesterol; 15 grams fat; 5 grams carbohydrates; 29 grams protein; 0.65 gram fiber Recipe Source: Los Angeles Times - 04-21-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@...
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