Red Snapper Veracruz

• 6 (4 oz.) red snapper fillets (1/2-inch thick)
• 1/2 c. lime juice
• 1/2 tsp. salt
• vegetable cooking spray
• 1 tsp. vegetable oil
• 1 c. sliced onion
• 2 c. chopped tomato
• 1 (4 oz.) jar diced pimiento, drained
• 1 tsp. canned chopped green chiles
• 1/2 tsp. capers
• 1 fresh parsley sprig
• lime slices (optional)
• fresh parsley sprigs (optional)

1. Arrange fillets in a shallow baking dish; pour lime juice over fillets and sprinkle with salt.
2. Cover and marinate in refrigerator 2 hours.
3. Coat a large nonstick skillet with cooking spray; add oil.
4. Place over medium-high heat until hot.
5. Add onion; saute until tender.
6. Add tomato and next 4 ingredients; cover and cook 7 minutes, stirring occasionally.

red snapper, lime juice, salt, vegetable cooking spray, vegetable oil, onion, tomato, pimiento, green chiles, capers, parsley, lime, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1064760 (may not work)