Red Snapper in Spicy Salsa

Ingredients

• 2 teaspoons canola oil
• 1 medium onion, chopped
• 1 medium garlic clove, minced
• 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 fresh jalapeño, seeded and chopped
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano, Mexican preferred
• 1/8 teaspoon pepper
• 1 teaspoon grated lime zest
• 2 tablespoons fresh lime juice
• 1/4 cup sliced black olives
• 1 pound red snapper fillets (about 4 ounces each)
• 2 tablespoons chopped fresh cilantro

Serves:

4 people; 3 ounces fish per serving

Dietary Exchanges:

3 lean meat, 2 vegetable

Nutrition Analysis (per serving)
• 180 Calories
• 4.5 g Total Fat
• 0.5 g Saturated Fat
• 0.0 g Trans Fat
• 1.0 g Polyunsaturated Fat
• 2.5 g Monounsaturated Fat
• 40 mg Cholesterol
• 135 mg Sodium
• 10 g Carbohydrates
• 2 g Fiber
• 6 g Sugar
• 24 g Protein

Cooking Instructions

Heat a large skillet over medium heat. Add the canola oil and swirl to coat the bottom.

Cook the onion and garlic for 2 to 3 minutes, or until soft, stirring occasionally. Stir in the undrained tomatoes, jalapeño, sugar, oregano and pepper.

Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. (If the mixture gets dry, add 2 to 3 tablespoons water.)

Stir in the lime zest, lime juice and olives.

Rinse the fish and pat dry with paper towels. Place the fish in the salsa. Simmer, covered, for 10 to 13 minutes, or until the fish flakes easily when tested with a fork.

Transfer the fish to a platter. Stir the cilantro into the salsa and immediately spoon the salsa over the fish.