Spicy Spanish Snapper
- 1 1/2 pounds fillet red snapper
- 1/4 cup i can't believ it' not butter! made with olive oil spread
- 1 yellow onion medium, chopped
- 1 clove garlic finely chopped
- 1/8 teaspoon crushed red pepper flakes
- 14 1/2 ounces diced tomatoes drained
- 1/2 cup chicken broth
- 3 ounces pimento stuffed olives drained, about 1/2 cup
- 1 tablespoon small capers, rins and drain
- Season snapper, if desired, with salt and ground black pepper. Melt I Can't Believe It's Not Butter! (R) Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook snapper, turning once, 6 minutes or until fish flakes with a fork. Remove to platter and keep warm.
- Cook onion in same skillet, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Serve sauce over snapper and, if desired, with hot cooked rice.
fillet red snapper, butter, onion, garlic, red pepper, tomatoes, chicken broth, olives, capers
Taken from www.yummly.com/recipe/Spicy-spanish-snapper-299081 (may not work)