Red Snapper Veracruz Skillet - cooking recipe

Ingredients

6 (4 ounce) red snapper fillets, 1/2 inch thick
1/2 cup lime juice
1/2 teaspoon salt
cooking spray
1 teaspoon vegetable oil
1 cup thinly sliced onion
2 cups chopped fresh tomatoes
4 ounces diced roasted red peppers, drained
1 teaspoon jalapeno pepper (without seeds)
lime slice (optional)

Preparation

Marinate fillets in refrigerator in the lime juice and salt for 2 hours.
Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high.
Saute onion until tender. Add tomato, red pepper, and jalapeno pepper.
Cover and cook 7 minutes; stir occasionally.
Remove fillets from marinade and arrange over mixture in skillet. Discard marinade.
Cover and cook 6 minutes on each side or until fish flakes easily.
Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates.
Serve with lime slices if desired.