SAUTéED RED SNAPPER WITH MUSHROOMS

Sautéed Red Snapper with Mushrooms image

Number Of Ingredients 14

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2 tablespoons unsalted butter, at room temperature
1 jarred pickled jalapeño pepper (en escabeche), seeded and finely chopped
1 tablespoon tomato paste
1/4 cup loosely packed chopped fresh cilantro
4 (6- to 7-ounce) red snapper fillets or other white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons olive oil
1/2 medium white onion, thinly sliced
8 medium white or brown mushrooms, thinly sliced
2 scallion, including 2 inches of green, sliced into thin rounds
1 clove garlic (medium), chopped
1/2 cup canned fat-free reduced-sodium chicken broth
1 medium tomato, seeded and cubed

Steps:

1. In a medium bowl, blend together with a fork the butter, jalapeños, tomato paste, and cilantro to make a paste. 2. Season the fish with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat, and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside when tested with a fork. Remove the fish to a platter, cover, and reserve. 3. To the same skillet add the onion, mushrooms, scallions, and garlic. Cook, stirring, 2 minutes over high heat. Stir in the butter mixture, and add the broth. Continue cooking over high heat until the sauce reduces slightly, about 2 minutes. Adjust seasoning. Add the fresh tomato and heat through, about 1 minute. Spoon the sauce over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves