2 ts Olive oil 1 c Sliced onion 2 cl Garlic, minced 1 c Yellow bell pepper rings 1 cn (14.5 oz) mexican-style Stewed tomatos w/jalapeno Peppers undrained 4 4 oz pieces orange roughy Dash of garlic powder Dash of ground red pepper 1. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 2. Turn fish over. Cover and simmer an additional 5 minutes or until fish flakes with a fork. Transfer to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. 3. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Serve sauce over fish. Calories: 149 per serving Source: Cooking Light Magazine, May-June 1993
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Red Snapper VeraCruz
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Xeviar & Cinnamon's simple recipe for homemade Ceviche' is easy and fast. Great for hot weather to enjoy with a cold beverage. This costs less than a restaurant to make yourself and we think tastes amazing. Give it a try! Recipe Below...
Ceviche': 12 Limes, 13 if you want sliced lime garnish 1 to 1.5 Pounds Orange Roughy / Sol / Rock Cod / Etc. 4 Medium / 8 Small Tomatoes 2 Green / Red Bell Peppers 2 Medium Yellow / Torpedo Onions 2 Jalapeno / 2 Serrano Peppers or both for spicy (fine chop) 2 Stalks Celery 2 Avocados (large dice) 1 Bunch Cilantro (fine chop) 1 Teaspoon Sea Salt 1 Teaspoon Lemon Pepper 1/4 to 1/2 Cup Clamato Picante' Juice 1/2 Cucumber / 1 Lemon Cucumber 1/3 Cup Manzanillo Olives (with pimento ok)
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Recipe Red Snapper Scampi
Recipe - Red Snapper Scampi
INGREDIENTS:
●1/4 cup butter or margarine, softened
●1 tablespoon dry white wine
●1/2 teaspoons minced garlic
●1/2 teaspoon grated lemon peel
●1/8 teaspoon black pepper
●1/2 pounds red snapper, orange roughy or grouper fillets (about 4 to 5 ounces each)