| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 2 | servings | ||
INGREDIENTS
| 2 | Red snapper filets -; (6 to 8 oz ea) | |
| Salt and pepper | ||
| 1 | tb | Oil |
| 1 | tb | Butter |
| 1 | Shallot; minced | |
| 1 | c | Diced tomatoes |
| 1/3 | c | Chopped cilantro |
INSTRUCTIONS
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 - [email protected] Converted by MM_Buster v2.0l.
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