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By: Grace B.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each large onion, sliced 1 each medium clove garlic, minced 2 tablespoon Vegetable oil 1 can (about 16 oz. each) whole peeled tomatoes, undrained 0.5 each lbs. red snapper fillets, cut in large chunks 0.5 each Sunkist® lemons -juice 0.25 cups sliced pimiento stuffed green olives 0.5 each Sunkist® lemon, cut in cartwheels 2 tablespoon chopped cilantro (optional) |
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| Directions: | ||
| In skillet sauté onion and garlic in oil just until tender. Add undrained tomatoes; simmer a few minutes to blend flavors. Add fish, lemon juice and sliced olives; bring to boil. Reduce heat; simmer, covered, 10 minutes or until fish flakes easily with fork. Add lemon cartwheel slices the last few minutes of cooking time. Sprinkle with cilantro. |
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| Notes: | ||
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