Salsa Snapper

Salsa Snapper

As snappy as the pop of your fingers, this fish and fresh salsa is an easy skillet meal.

Prep Time

10

Minutes

Total Time

22

Minutes

Makes

8

servings

2
pounds red snapper, cod or other lean fish fillets
2
large tomatoes, chopped (2 cups)
1
medium green bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
1/4
cup finely chopped fresh cilantro or parsley
1/2
teaspoon salt
1/2
cup dry white wine or Progresso® chicken broth (from 32-ounce carton)
  1. Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat.
  2. Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
  3. Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
This recipe was a winning entry in a Betty Crocker contest celebrating African American cooking.
Variation
Like it hot? Grab that bottle of hot sauce and add your soulful touch!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 60 mg;
  • Sodium 310 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 0g,
  • Protein 22 g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.