Lime-Marinated Snapper With Tomato-Caper Sauce
entrée, fish, simmered, spring
4 red snapper fillets (1 1/2 pounds)
Salt
Ground white pepper
1/4 cup fresh lime juice; (from 1 large lime)
1 medium onion; sliced thin
3 medium tomatoes; peeled, seeded,
medium diced
1/4 cup minced canned green chiles
1 tablespoon drained capers
4 ounces (1 jar) roasted red peppers; sliced thin
TO PREPARE: Place the snapper fillets in a large nonreactive baking dish; sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper, and lime juice. Let them stand 15 minutes.
TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Add onions; cover and simmer until softened, about 7 minutes.
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roasted red peppers; cover and simmer until the tomatoes release their juice and flavors blend, about 7 minutes. Add red snapper fillets; cover and simmer 5 minutes. Turn fillets and simmer, uncovered, until fillets are opaque throughout, about 4 minutes longer.
TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoon some sauce over each portion and garnish with remaining roasted red peppers. Serve immediately.
NOTES : Grilled fish in a spicy Mediterranean tomato sauce.
Marinating red snapper fillets in lime juice enhances their flavor without adding calories. A salad of curly endive and thinly sliced fennel rounds out this light, Mediterranean-style fish dinner. 5019 0 0 0 0 26367 0 3576 2478 4752
Contributor: Cook's Magazine March 1990
Yield: 4 servings
Preparation Time: 0:30
