Fiesta Red Snapper

By Shirl

Green chilies and cilantro add some zip to this main course.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 4-ounce can diced mild green chilies
• 4 tablespoons chopped fresh cilantro
• 3 large garlic cloves, chopped
• 1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
• 1 1/4 pounds red snapper fillets
• Lime wedges

Preparation

Step 1

Heat oil in large skillet over medium-high heat. Add onion and saute 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; saute 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop 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. Surround with lime wedges and serve.