4 Servings

Ingredients:
1 tablespoon olive oil
1/2 cup chopped onion
1 4-ounce can diced mild green chilies
4 tablespoons chopped fresh cilantro
3 large garlic cloves, chopped
1 14 1/2-ounce can Mexican-style or regular stewed tomatoes
1 1/4 pounds red snapper fillets
Lime wedges

Directions:
Heat oil in large skillet over medium-high heat. Add onion and saut� 3 minutes. Add green chilies, 2 tablespoons chopped cilantro and garlic; saut� 2 minutes.
Mix in tomatoes with juices, breaking up tomatoes with back of fork.
Sprinkle fish with salt and pepper; place fish atop sauce. Bring to simmer.
Cover skillet, reduce heat to medium-low and simmer until fish is just opaque in center, about 8 minutes.
Transfer fish to platter. Simmer sauce to thicken slightly, if desired. Season sauce with salt and pepper.
Spoon sauce over fish. Sprinkle with remaining 2 tablespoons cilantro. Surround with lime wedges and serve.

Counts per entire recipe:
72.29/ 1102.14/ 32.18/ 5.63

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
18.07/ 275.54/ 8.05/ 1.41