Recipe - Southwestern Red Snapper

1 One fourth To lOne half pounds red snapper
Fillets
Salt
2/3 cup Picante sauce
One half cup Chopped red onion
1 Garlic clove, minced
1 md Green pepper, chopped
1 md Tomato, seeded and chopped

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: Calories218 Protein36.6 grams Fat
Total 2.62 grams Cholesterol62.9 mg Sodium 493 mg

Neighborhood Shopper 9/18/96 Typos by Bobbie Beers
Posted to MMRecipes Digest V4 #033 by BobbieB1@aol.com on Jan 31, 1997.