Red Snapper Veracruz Skillet

Found in "The Healthy Heart Cookbook" from Oxmoor Publishers (The "Southern Living" folks). According to their nutrition info, this has 3.8 g net carbs and 2.6 g fat. I made a couple of changes to use what I usually have on hand, but the original recipe called for pimiento and green chiles. I usually use grouper, and DH enjoys it with pasta. The preparation time includes the marinating time, during which you can also do the chopping and slicing. The cooking time is even shorter if you use thinner fillets and minimal liquid from the tomatoes. Note very small amount of salt (DH and I are on salt restricted diets).

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 6 (4 ounce)  red snapper fillets, 1/2 inch thick
• 1⁄2 cup lime juice
• 1⁄2 teaspoon salt
•  cooking spray
• 1  teaspoon  vegetable oil
• 1  cup  thinly sliced onion
• 2  cups  chopped fresh tomatoes
• 4  ounces  diced  roasted red peppers, drained
• 1  teaspoon  jalapeno pepper (without seeds)
•  lime slice (optional)

Directions

1. Marinate fillets in refrigerator in the lime juice and salt for 2 hours.
2. Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high.
3. Saute onion until tender. Add tomato, red pepper, and jalapeno pepper.
4. Cover and cook 7 minutes; stir occasionally.
5. Remove fillets from marinade and arrange over mixture in skillet. Discard marinade.
6. Cover and cook 6 minutes on each side or until fish flakes easily.
7. Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates.
8. Serve with lime slices if desired.