Red Snapper Vera Cruz

By JimMac

Ingredients

• cooking spray
• 4 4-ounce red snappy or orange roughy fillets
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 8-ounce can stewed tomatoes
• 1/3 cup salsa
• 1/4 cup fresh chopped cilantro

Preparation

Step 1

Coat a skillet with cooking spray and place it over medium heat until warm. Using paper towels, gently wipe any excess moisture off of fish, then sprinkle one side of each filet with cumin, garlic powder, salt and pepper. Place fish fillets, seasoned side down, in the warmed skillet. Cook three minutes, then turn fillets. Pour in tomatoes and salsa. Reduce heat, simmer uncovered for approximately five minutes, or until fish flakes easily. Transfer fish and sauce to a serving dish and garnish with chopped cilantro. Prep time: 20 minutes.