Ingredients
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 4-ounce can diced mild green chilies
- 4 tablespoons chopped fresh cilantro
- 3 large garlic cloves, chopped
- 1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
- 1 1/4 pounds red snapper fillets
- Lime wedges
Directions
Green chilies and cilantro add some zip to this main course.
Heat oil in large skillet over medium-high heat. Add onion and sauti 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauti 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.
Makes 4 servings.
Bon Appitit
November 2000
Peter Rasmussen, Libertyville, IL
Too Busy To Cook?
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Submitted 6/13/05.
Source: www.epicurious.com
Submitted By: Meryl
merstar@earthlink.net
FIESTA RED SNAPPER