Make Red Snapper Vera Cruz with quick-cooking fish and stewed tomatoes, salsa, and cumin.
Garlic-flavored or regular cooking spray
4 (4-ounce) red snapper or orange roughy fillets
1/2 teaspoon ground cumin
1 (8-ounce) can Mexican-style or regular stewed tomatoes, undrained
1/3 cup salsa
1/4 cup chopped fresh cilantro or parsley
How to Make It
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Sprinkle one side of fillets with cumin.
Place fish, seasoned side down, in skillet; cook 3 minutes. Turn fish; top with tomatoes and salsa. Reduce heat, and simmer, uncovered, 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro. Serve immediately.
Cooking Light 5-Ingredient 15-Minute Cookbook
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