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1½ pound Snapper, Fillets
2/3 cup Sauce, Picante
½ cup Onion, Red Sliced
1 Garlic Clove, Minced
1 medium Green Pepper, Chopped
1 medium Tomato, Seeded & Grated
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, 1 to 2 minutes. Stir in tomato; heat through. Spoon sauce over fish and serve with additional picante sauce. You can substitute halibut or other favorite fish for red snapper.
2/3 cup Sauce, Picante
½ cup Onion, Red Sliced
1 Garlic Clove, Minced
1 medium Green Pepper, Chopped
1 medium Tomato, Seeded & Grated
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, 1 to 2 minutes. Stir in tomato; heat through. Spoon sauce over fish and serve with additional picante sauce. You can substitute halibut or other favorite fish for red snapper.