Serves: 4
Total Calories: 55

2 teaspoons unsalted butter
2 medium tomatoes, chopped
1 small white onion, very thinly sliced
2 , serrano chile kimmy, , minced with seeds
1/4 cup lightly packed chopped fresh cilantro
4 (6- to 7-ounce) red snapper fillets or rock cod fillets, each about 3/4-inch thick
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 teaspoons olive oil
2 teaspoons dry white wine

1. Preheat the oven to 450°. Lay 4 (12-inch-long) pieces of aluminum foil on a flat surface. Rub about 1/2 teaspoon of butter in the center of each piece. On 1/2 of each piece, evenly distribute the tomatoes, onion, serranos, and cilantro. Lay 1 fish fillet on top of the vegetables. Season with salt and pepper. Drizzle each fillet with 1/4 teaspoon of olive oil and 1/4 teaspoon of wine. Fold over the foil and crimp the edges to make a tight seal.

2. Place the packages on a large baking sheet and bake 20 minutes or until fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one for doneness. Reclose to serve.) Lay a closed package on each of 4 serving plates to be opened at the table. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 55
Calories from Fat: 37

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