Serves: 4
Total Calories: 3,263

1/2 cup Basic Fish Stock or canned chicken broth
1/2 cup Tomato-Jalapeño Chile Butter
2 tablespoons olive oil
4 , (6- to 7-ounce) red snapper fillets, fillets, each about 3/4-inch thick
1/2 medium white onion, thinly sliced
1 clove garlic (medium), finely chopped
1/4 teaspoon dried oregano (Mexican variety preferred), crumbled
8 medium mushrooms, thinly sliced
1 medium tomato, seeded and finely chopped
1/2 green bell pepper, , cut into thin strips
sprig cilantro
lime wedges

1. Prepare the fish stock if using homemade. Meanwhile, prepare the tomato-chile butter. Then, preheat the oven to 375°. Heat the oil in a large nonstick skillet over medium-high heat and fry the fish about 2 minutes per side or until it is lightly browned, but not cooked through.

2. Transfer the fish to an ovenproof baking dish and finish cooking in the oven until the fish is opaque but still moist inside and just barely flakes when tested with a fork, 8 to 10 minutes.

3. Meanwhile, in the same skillet, cook the onion over medium heat until it softens, about 3 minutes. Add the garlic and oregano. Cook 1 minute. Add remaining ingredients. Cook, stirring, over medium-high heat 3 minutes more.

4. Stir in the reserved tomato-chile butter and continue to cook about 2 to 3 minutes more, or until the sauce thickens slightly. To serve, place 1 fish fillet on each of 4 plates. Spoon the cooked sauce over the fish on each plate. Garnish the plates with cilantro and lime wedges. 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: 3,263
Calories from Fat: 567

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