1 tablespoon olive oil
1/2 cup chopped onion
1 (4-ounce) can diced mild green chiles, drained
4 tablespoons chopped fresh cilantro (divided)
3 large garlic cloves, chopped
1 (14- 1/2-ounce) can Mexican-style tomatoes
1 1/4 pounds snapper fillets
Salt and pepper
Makes 4 servings.
Heat oil in large skillet over medium-high heat. Add onion and saute 3 minutes. Add chiles, 2 tablespoons chopped cilantro and garlic; saute 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper to taste and place atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season to taste with salt and pepper. Spoon sauce over fish. Sprinkle with remaining cilantro. Surround with lime wedges and serve. Per serving: 208 calories (24 percent from fat), 5.5 g fat (0.9 g saturated, 2.9 g monounsaturated), 52.4 mg cholesterol, 30.5 g protein, 8.3 g carbohydrates, 1.9 g fiber, 338.5 mg sodium.