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Snapper with Lime and Cilantro

Source: Burt Wolf's Menu Cookbook
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Active Time:  30 Minutes
Total Time:  30 Minutes
  Makes 4 servings
2 ounces bacon (about 3 strips)
4 red snapper fillets with skin on one side
Juice of 1 lime
1 cup cornmeal
2 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 scallion, sliced into ½-inch strips
1 green (or red) tomato, chopped
1/2 cup chopped stuffed olives
2 tablespoons capers
2 tablespoons chopped fresh cilantro
1/2 cup white wine
Sliced lemon and fresh cilantro sprigs for garnish
Place the bacon into a frying pan that has a cover and cook until done.

While the bacon is cooking, salt and pepper the snapper fillets. Pour the lime juice onto both sides of the fish and then dip the fish into the cornmeal, giving both sides a light coating.

When the bacon is cooked, remove it from the pan and break the strips up into small pieces. Place the fish fillets into the pan, skin side up, and cook them in the drippings from the bacon, 3 minutes on each side. Make sure that the skin is cooked until very crispy. Then remove the fish from the pan and hold it aside.

Into the same pan, add the garlic and vegetables and sauté for 3 minutes. Then add in the olives, capers, and cilantro and cook for 2 minutes more. Return the bacon to the pan. Add the white wine and cook for 1 minute. Place the fish on top of the vegetables. Cover the pan and cook for 2 minutes.

Place the vegetables and sauce onto a serving plate. Put the fish fillets on top, skin side down, and garnish with the lemon slices and sprigs of cilantro.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 516
Fat. Total: 14g
Fiber: 6g
Carbohydrates, Total: 41g
Sodium: 561mg
% Cal. from Fat: 24%
Cholesterol: 90mg
Protein: 51g
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