Red Snapper In Tomato-cilantro Sauce
| 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.
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Nutrition (calculated from recipe ingredients)
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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