Snapper is a nice change from the more typical salmon.

2 tablespoons oil

½ teaspoon minced garlic

½ onion, chopped

4 tomatoes, chopped

2 green chiles, chopped

1 teaspoon salt

1 tablespoon lime juice

½ teaspoon pepper

6 to 8 red snapper filets

Flour for dredging

Heat oil in a large skillet and sauté onion and garlic for about 5 minutes. Stir in tomatoes, chiles, salt, lime juice and pepper.  Mix well.  Dredge fish in flour and add to pan.  Simmer for about 10 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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