Ingredients
1
4-ounce can diced mild green chilies
4
tbsp chopped fresh cilantro
3
large garlic cloves, chopped
1
14 1/2-ounce can Mexican-style or regular stewed tomatoes
1
1/4 pounds red snapper fillets
Directions
1.
Heat oil in large skillet over medium-high heat. Add onion and sauté 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; sauté 2 minutes. Mix in tomatoes with juices, breaking up tomatoes with back of fork. Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer. Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
2.
Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper. Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.
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