Snapper Veracruz

If snapper is not available, another fish such as grouper, redfish, or halibut will work just as well in this Mexican seafood dish.

•4 (4-ounce) red snapper fillets

•1/2 cup lime juice

•Vegetable cooking spray

•1/2 cup chopped onion

•2 cups chopped tomato

•1 (2-ounce) jar diced pimiento, drained

•2 TBSP canned chopped green chilies

•1 tsp dried parsley flakes

•1/4 tsp salt

•Dash hot sauce

•Lime slices (optional)

•Flat-leaf parsley sprigs (optional)

Place fillets in a shallow dish; pour lime juice over fillets. Cover and marinate in refrigerator 15 minutes.

Coat a non-stick skillet with cooking spray; place over medium-high heat until hot. Add onion, and sauté until tender. Add tomato and next 5 ingredients. Cover and cook over medium heat 7 minutes or until thoroughly heated.

Remove fillets from lime juice; discard lime juice. Place fillet in skillet with tomato mixture. Cover and cook 6 to 8 minutes or until fish flakes easily when tested with a fork. Transfer fillets to individual serving plates, and keep warm. Continue cooking tomato mixture, uncovered, 10 minutes or until liquid evaporates. Spoon mixture evenly over fillets. If desired, garnish with lime slices and parsley sprigs.

Yield: 4 servings (about 153 calories per serving)

PROTEIN 27.7/ FAT 2.0/ CARBS 9.6

Fresh fish is best when cooked the day it is purchased. If you need to keep it overnight, rinse fish under cold water, pat dry, and wrap in wax paper. Seal fish in airtight plastic bag; place bag in a bowl of ice cubes, and store in the refrigerator.

Snapper Veracruz

Courtesy Oxmoor House, Inc. "Light and Easy Cooking Collection"