Red Snapper Veracruz Skillet

• 6 (4 ounce) red snapper fillets, 1/2 inch thick
• 1/2 cup lime juice
• 1/2 teaspoon salt
• cooking spray
• 1 teaspoon vegetable oil
• 1 cup thinly sliced onion
• 2 cups chopped fresh tomatoes
• 4 ounces diced roasted red peppers, drained
• 1 teaspoon jalapeno pepper (without seeds)
• lime slice (optional)

1. Marinate fillets in refrigerator in the lime juice and salt for 2 hours.
2. Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high.
3. Saute onion until tender. Add tomato, red pepper, and jalapeno pepper.
4. Cover and cook 7 minutes; stir occasionally.
5. Remove fillets from marinade and arrange over mixture in skillet. Discard marinade.
6. Cover and cook 6 minutes on each side or until fish flakes easily.
7. Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates.
8. Serve with lime slices if desired.

red snapper, lime juice, salt, cooking spray, vegetable oil, onion, tomatoes, red peppers, jalapeno pepper, lime slice

Taken from www.food.com/recipe/red-snapper-veracruz-skillet-220518 (may not work)