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Fast Mexican Snapper

fish

2 cups chopped tomatoes
1/3 cup chopped green onions
3 tablespoons lime juice
1 jalapeno pepper; seeded and chopped
1 tablespoon chopped fresh parsley
1 clove garlic; crushed
salt and pepper
1 pound red snapper fillets

In large heavy frypan, combine tomatoes, green onions, lime juice, jalapeno pepper, parsley, garlic and salt and pepper to taste; stir well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Add snapper fillets to sauce, cover and cook for about 10 minutes or until fish flakes easily when tested with a fork. Transfer fillets to serving platter. Using a slotted spoon, remove tomato mixture and place on top of fillets. If it's summer, start the meal with corn on the cob and present the fish with rice and a green salad. If the corn's past its peak, try frozen kernels, jazzed up with a half- cup of diced sweet red pepper, a pat of butter and a grinding of roasted cumin as an extra side dish.

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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