12
Red Snapper with Tomato-Jalapeño Sauce
2 pound whole dressed red
½ cup sliced black olives
snapper
1 tablespoon seeded chopped
Salt and pepper
jalapeño pepper
¼ cup lime juice
2 teaspoons drained capers
2 tablespoons vegetable oil
1 tablespoon chopped fresh
2 cups sliced onions
cilantro
2 cloves garlic, minced
½ teaspoon salt
2 14½-ounce cans diced
tomatoes
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 ½ inch ajar, basting with sauce occasionally. Turn fish over; continue cooking
with cover ½ 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
2 cups white wine
nonfat or lowfat yogurt,
2 cups water
drained of liquid
2 teaspoons chicken flavor instant
1 teaspoon lemon juice
bouillon
1 teaspoon minced garlic
¼ cup chopped onion
¼ teaspoon dried dill weed
8 whole black peppercorns
¼ teaspoon salt
4 6-ounce salmon fillets, 1 inch
⅛ 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
