Red snapper in tomato-cilantro sauce

2 servings

Ingredients

Quantity Ingredient
2 Red snapper filets -; (6 to 8 oz ea)
Salt and pepper
1 tablespoon Oil
1 tablespoon Butter
1 Shallot; minced
1 cup Diced tomatoes
⅓ cup Chopped cilantro

Directions

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@...

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