This is a great low-fat recipe and adding the fresh cilantro with the tomatoes, peppers and onions really gives it fantastic flavor. This recipe is so good that my husband who normally is not a fan of fish loves it.
1 Lb. Red Snapper Fillets
1 Cup Tomatoes, chopped
1/2 Cup Green Peppers, chopped
1/4 Cup Onion, chopped
1/4 Cup Fresh Cilantro, finely chopped
1/8 tsp. Salt
1/4 Cup Dry White Wine or Chicken Broth
Cut fish fillets into 4 pieces. Spray large nonstick skillet with cooking spray; heat skillet over
medium heat. Arrange fish in single layer in skillet. Cook uncovered 4-6 minutes, turning once, until internal temperature of fish is 145°F. Remove fish and keep warm.
Cook remaining ingredients except wine in skillet over medium heat for 3-5 minutes,
stirring frequently until green pepper and onion are crisp-tender. Stir in wine or chicken broth; heat through. Spoon tomato mixture over fish and serve. Makes 4 Servings
Suggested Wine Pairing
Geyser Peak Sauvignon Blanc
I love pairing Geyser Peak Sauvignon Blanc with food. They intentionally pick some of the fruit earlier than conventional wisdom to add more crisp acidity to the wine. It really works and makes the flavors from the snapper and salsa really jump.