Red Snapper Veracruz - cooking recipe

Ingredients

6 (4 oz.) red snapper fillets (1/2-inch thick)
1/2 c. lime juice
1/2 tsp. salt
vegetable cooking spray
1 tsp. vegetable oil
1 c. sliced onion
2 c. chopped tomato
1 (4 oz.) jar diced pimiento, drained
1 tsp. canned chopped green chiles
1/2 tsp. capers
1 fresh parsley sprig
lime slices (optional)
fresh parsley sprigs (optional)

Preparation

Arrange fillets in a shallow baking dish; pour lime juice over fillets and sprinkle with salt.
Cover and marinate in refrigerator 2 hours.
Coat a large nonstick skillet with cooking spray; add oil.
Place over medium-high heat until hot.
Add onion; saute until tender.
Add tomato and next 4 ingredients; cover and cook 7 minutes, stirring occasionally.