| 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 - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.
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