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Red Snapper with Tomato-Jalapeño Sauce
2 pound whole dressed red snapper
1
⁄
2
cup sliced black olives
Salt and pepper 1 tablespoon seeded chopped
1
⁄
4
cup lime juice jalapeño pepper
2 tablespoons vegetable oil 2 teaspoons drained capers
2 cups sliced onions 1 tablespoon chopped fresh
2 cloves garlic, minced
cilantro
2 14
1
⁄
2
-ounce cans diced tomatoes
1
⁄
2
teaspoon salt
Score skin on both sides of fish diagonally, using sharp knife. Season fish lightly with salt and pepper; place in shallow glass
baking dish. Pour lime juice over fish; let stand 30 minutes, turning fish occasionally.
Heat skillet at 225°. Add oil, onions, and garlic; cook until tender, about 3 minutes. Stir in remaining ingredients; cook at
350° until boiling. Reduce heat to simmer, between Warm and 200°; cook 3 minutes, stirring frequently. Add fish to skillet;
spoon sauce over. Cook with cover
1
⁄
2
inch ajar, basting with sauce occasionally. Turn fish over; continue cooking with cover
1
⁄
2
inch ajar, until fish is tender and flakes with a fork, 20 to 30 minutes.
4 to 6 servings
Poached Salmon with Yogurt-Dill Sauce
1 6-ounce container plain nonfat 2 cups white wine
or lowfat yogurt, drained of 2 cups water
liquid 2 teaspoons chicken avor instant
1 teaspoon lemon juice bouillon
1 teaspoon minced garlic
1
⁄
4
cup chopped onion
1
⁄
4
teaspoon dried dill weed 8 whole black peppercorns
1
⁄
4
teaspoon salt 4 6-ounce salmon llets, 1 inch
1
⁄
8
teaspoon pepper thick
Combine yogurt, lemon juice, garlic, dill weed, salt, and pepper in small bowl. Reserve.
Combine wine, water, bouillon, onion, and peppercorns in skillet; heat at 350° until boiling. Reduce heat to simmer;
between Warm and 200°; cook, covered, 5 minutes. Add salmon; cook, covered, until it just flakes, about 4 to 5 minutes.
Serve reserved sauce over salmon.
4 servings
12