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| 1 1/4 | To l-1/2 pounds red snapper |
| | Fillets |
| | salt |
| 2/3 Tasse | Picante sauce |
| 1/2 Tasse | red onion chopped |
| 1 | cloves garlic minced |
| 1 mittel | green pepper chopped |
| 1 mittel | Tomato seeded, chopped |
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Lightly sprinkle fish with salt. In skillet, combine picante sauce, onion and garlic. Bring to a boil, stirring constantly; reduce heat. Add fish and green pepper; cover and simmer gently 10 to 15 minutes or until fish flakes easily when tested with fork Remove fish to serving plate; keep warm. Cook and stir pan juices until slightly thickened, about 1 to 2 minutes. Stir in tomato; heat through. Spoon sauce over fish and serve with additional picante sauce. Makes 4 servings.
You can substitute halibut or other favorite fish for red snapper.
Total 2.62 grams Cholesterol-62.9 mg Sodium 493 mg
Neighborhood Shopper 9/18/96 Typos by Bobbie Beers
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