Serves: 4
Total Calories: 248

2 tablespoons unsalted butter, at room temperature
1 jarred pickled jalapeño pepper (en escabeche), seeded and finely chopped
1 tablespoon tomato paste
1/4 cup loosely packed chopped fresh cilantro
4 (6- to 7-ounce) red snapper fillets or other white fish fillets, each about 3/4-inch thick
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 tablespoons olive oil
1/2 medium white onion, thinly sliced
8 medium white or brown mushrooms, thinly sliced
2 scallion, including 2 inches of green, sliced into thin rounds
1 clove garlic (medium), chopped
1/2 cup canned fat-free reduced-sodium chicken broth
1 medium tomato, seeded and cubed

1. In a medium bowl, blend together with a fork the butter, jalapeños, tomato paste, and cilantro to make a paste.

2. Season the fish with the salt and pepper. Heat the oil in a nonstick skillet over medium-high heat, and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside when tested with a fork. Remove the fish to a platter, cover, and reserve.

3. To the same skillet add the onion, mushrooms, scallions, and garlic. Cook, stirring, 2 minutes over high heat. Stir in the butter mixture, and add the broth. Continue cooking over high heat until the sauce reduces slightly, about 2 minutes. Adjust seasoning. Add the fresh tomato and heat through, about 1 minute. Spoon the sauce over the fish. 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: 248
Calories from Fat: 115

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