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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This Martha Stewart recipe is a go-to when I have company. Ingredients:
2 tablespoons canola oil |
1 large onion, thinly sliced |
4 minced garlic cloves |
1 -2 tablespoon chopped pickled jalapeno pepper |
3 plum tomatoes, seeded and chopped |
1/2 cup chopped green olives |
1 tablespoon chopped fresh oregano (or 1 teaspoon dried) |
4 (6 ounce) skinless red snapper fillets |
coarse salt and pepper |
lime wedge, for serving |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
2. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
3. Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.
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