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Red Snapper Veracruz
Red Snapper Veracruz
Ingredients| Vegetable cooking spray 1/2 cup chopped green bell pepper 1/4 cup chopped onion 2 cloves garlic, minced 1 1/2 cups chopped, peeled tomato 2 tablespoons chopped green chiles, drained 1 tablespoon chopped fresh cilantro or parsley 1/4 teaspoon salt 1/4 teaspoon hot sauce Dash of white pepper 4 (4 ounce) red snapper fillets 2 teaspoons margarine, melted |
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Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper, onion and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated.
Brush fish with margarine; place in a fish basket coated with cooking spray. Grill, covered, over medium-hot coals (350 degrees F to 400 degrees F) for 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with tomato mixture.
Makes 4 servings.
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