Southwestern red snapper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | To l-1/2 pounds red snapper | |
| Fillets | ||
| Salt | ||
| ⅔ | cup | Picante sauce |
| ½ | cup | Chopped red onion |
| 1 | Garlic clove, minced | |
| 1 | medium | Green pepper, chopped |
| 1 | medium | Tomato, seeded and chopped |
Directions
Lightly sprinkle fish with salt. In skillet, combine picante sauce, onion and garlic. Bring to a boil, stirring constantly; reduce heat.
Add fish and green pepper; cover and simmer gently 10 to 15 minutes or until fish flakes easily when tested with fork Remove fish to serving plate; keep warm. Cook and stir pan juices until slightly thickened, about 1 to 2 minutes. Stir in tomato; heat through. Spoon sauce over fish and serve with additional picante sauce. Makes 4 servings.
You can substitute halibut or other favorite fish for red snapper.
Nutritional Information per Serving: Calories-218 Protein-36⅗ grams Fat - Total 2.62 grams Cholesterol-62.9 mg Sodium 493 mg Neighborhood Shopper 9/18/96 Typos by Bobbie Beers