| Good Morning, Wednesday September 8, 2010 8:54 am |
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Green chilies and cilantro add some zip to this main course
Fiesta Red Snapper
1 1/4 lb red snapper fillets
1 T olive oil
1/2 C chopped onion
1 4 oz can diced mild green chilies
4 T chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2 oz can Mexican-style or regular stewed tomatoes
Lime wedges
t = teaspoon
T = tablespoon
C = cup
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Heat oil in large skillet over medium-high heat. Add onion and saute 3 minutes. Add green chilies, 2 T chopped cilantro and garlic; sauté 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 T cilantro. Surround with lime wedges and serve.
Yield: makes 4 servings
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