The holidays are behind us and the extra pounds registering on the scale have many of us regretting our over-indulgences. This healthy and light recipe for Red Snapper Vera Cruz courtesy of WearEver, those folks who make terrific pots, pans, and other cookware, is perfect for getting back in shape. .
Recipe courtesy of WearEver www.wearever.com
Makes 2 servings
• 2 (4-6 ounce) fillets red snapper
• Juice of 1 lime
• Tabasco or hot pepper sauce to taste
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon olive oil
• 1 (16 ounce) jar salsa
• 1 clove garlic, sliced thin
• ½ cup chicken, fish stock or water
• ¼ teaspoon dried oregano
• ¼ cup pimento stuffed green olives
• 1 cup cooked brown rice
• 1 tablespoon minced cilantro
• 1 avocado, sliced thin
• Lime wedges
• Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.
• Combine flour, salt, and chili powder together in a shallow bowl.
• Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.
• Heat olive oil in a pan over medium heat. Cook the fish on both sides until golden brown. Remove from skillet.
• Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.
• Gently place the fish in the salsa mixture and spoon some salsa over the fish. Cover and cook over low heat for 10 minutes or until heated through.
• Reserve ¼ cup of the sauce. Spoon and divide remaining sauce between two shallow soup bowls or serving plates. Place ½ cup of rice in center of each plate and top with cooked fish. Spoon reserved sauce over fish and rice and sprinkle cilantro. Serve with avocado slices and lime wedges.