| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New import |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
|
To l-1/2 pounds red snapper |
|
|
Fillets |
|
|
Salt |
| 2/3 |
c |
Picante sauce |
| 1/2 |
c |
Chopped red onion |
| 1 |
|
Garlic clove, minced |
| 1 |
md |
Green pepper, chopped |
| 1 |
md |
Tomato, seeded and chopped |
INSTRUCTIONS
Lightly sprinkle fish with salt. In skillet, combine picante sauce, onion
and garlic. Bring to a boil, stirring constantly; reduce heat. Add fish and
green pepper; cover and simmer gently 10 to 15 minutes or until fish flakes
easily when tested with fork Remove fish to serving plate; keep warm. Cook
and stir pan juices until slightly thickened, about 1 to 2 minutes. Stir in
tomato; heat through. Spoon sauce over fish and serve with additional
picante sauce. Makes 4 servings.
You can substitute halibut or other favorite fish for red snapper.
Nutritional Information per Serving: Calories-218 Protein-36.6 grams Fat -
Total 2.62 grams Cholesterol-62.9 mg Sodium 493 mg
Neighborhood Shopper 9/18/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.
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