Red Snapper Veracruz

Yield: 4 servings

Ingredients

• Vegetable cooking spray
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 1/2 cups chopped, peeled tomato
• 2 tablespoons chopped green chiles, drained
• 1 tablespoon chopped fresh cilantro or parsley
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• Dash of white pepper
• 4 (4 ounce) red snapper fillets
• 2 teaspoons margarine, melted

Instructions

1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add green pepper, onion and garlic; cook, stirring constantly, until tender.
3. Stir in tomato and next 5 ingredients; cook, stirring frequently, until thoroughly heated.
4. Brush fish with margarine; place in a fish basket coated with cooking spray.
5. Grill, covered, over medium-hot coals (350 degrees F to 400 degrees F) for 5 minutes on each side or until fish flakes easily when tested with a fork.
6. Serve with tomato mixture.