Mexican Red Snapper Recipe - Cooking Index
Mexican Red Snapper Recipe - Cooking Index
| 1 | McCormick Enchilada Sauce Mix - (1 1/2 oz) | |
| 1 cup | 237ml | Water |
| 1 | Stewed tomatoes - (14 1/2 oz) | |
| 1 | Chopped green chilies - (4 1/2 oz) | |
| 1 | Sliced black olives - (2 1/2 oz) - drained | |
| 1 1/2 lbs | 681g / 24oz | Red snapper fillets |
| 1 tablespoon | 15ml | Oil |
Combine Sauce Mix with next 4 ingredients. Set aside.
In a large skillet, heat oil over medium-high heat. Saute fillets 4 to 5 minutes. Pour Sauce Mixture over fillets. Cover and simmer 5 to 7 minutes.
This recipe yields 4 servings
Suggested side dishes: White rice; garnish with hot sauce and sour cream.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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