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Southwestern Red Snapper

1 1/4 To l-1/2 pounds red snapper fillets
Salt
2/3 c Picante sauce
1/2 c Chopped red onion
1 Garlic clove, minced
1 md Green pepper, chopped
1 md Tomato, seeded and chopped


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.




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