Red Snapper In Tomato-cilantro Sauce

Heaven excludes nothing more directly than sin; whether original and of nature, or actual and of behavior. For there enters nothing that defiles, nor that works abomination, nor that makes a lie. When they are there, the saints are saints indeed. He that will wash them with His heart-blood, rather than suffer them to enter unclean, will now perfectly see to that; He who has undertaken to present them to His Father, “not having spot or wrinkle or any such thing, but perfectly holy, and without blemish,” will now most certainly perform His undertaking.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
		Latimes3	2	Servings

INGREDIENTS

2		Red snapper filets -, 6 to
		8 oz ea
		Salt and pepper
1	T	Oil
1	T	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 - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 278 Calories From Fat: 116 Total Fat: 13.1g Cholesterol: 15.3mg Sodium: 200.3mg Potassium: 927.7mg Carbohydrates: 38.4g Fiber: 1.4g Sugar: 2.9g Protein: 6.1g

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