Red Snapper Veracruz Recipe
Tagged in Barbecue
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Directions
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper, onion and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated.
Brush fish with margarine; place in a fish basket coated with cooking spray. Grill, covered, over medium-hot coals (350 degrees F to 400 degrees F) for 5 minutes on each side or until fish flakes easily when tested with a fork.
Serve with tomato mixture.
Makes 4 servings.
Ingredients
- Vegetable cooking spray
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped onion
- 2 cloves garlic
- minced
- 1 1/2 cups chopped
- peeled tomato
- 2 tablespoons chopped green chiles
- drained
- 1 tablespoon chopped fresh cilantro or parsley
- 1/4 teaspoon salt
- 1/4 teaspoon hot sauce
- Dash of white pepper
- 4 (4 ounce) red snapper fillets
- 2 teaspoons margarine
- melted
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