Red Snapper In Tomato-Cilantro Sauce

Recipe Ingredients

2		Red snapper filets - (6 to 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Oil
1 tablespoon	15ml	Butter
1		Shallot - minced
1 cup	62g / 2.2oz	Diced tomatoes
1/3 cup	5.3g / 0.2oz	Chopped cilantro

Recipe Instructions

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.

This recipe 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

Source:
The Los Angeles Times, 04-21-1999

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