Southwest Style Snapper
Serve with a green salad and a simple rice or couscous side dish.

Servings: 4

• 3 teaspoons olive oil
• 1/2 cup chopped sweet onion
• 1 - 4 ounce can diced mild green chilies
• 4 tablespoons chopped fresh cilantro
• 3 garlic cloves, minced
• 1 - 14 ½ ounce can Mexican style or plain diced tomatoes
• 1 1/4 pounds red snapper fillets
• Lime wedges

Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up any large tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish on top of sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.

Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Serve with lime wedges.

Per Serving: 219 Calories; 5g Fat (23.0% calories from fat); 1g Saturated Fat; 30g Protein; 11g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 353mg Sodium. Exchanges: 4 Lean Meat; 2 Vegetable; 1/2 Fat.

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