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Hot Pepper Snapper

American.foodie's picture
Ingredients
  Canned whole tomatoes 16 Ounce
  Onion 1 Medium
  Garlic 2 Clove (10 gm)
  Canned jalapeno peppers 2
  Sunflower nuts 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄4 Teaspoon
  Red snapper fillets 1 Pound
  Salt 1⁄4 Teaspoon
  Crushed corn chips 1 Cup (16 tbs)
Directions

Place half of the tomatoes (with liquid), onion, garlic, peppers, sunflower nuts and cumin in blender container.
Cover and blend on high speed until smooth, about 10 seconds.
Repeat with remaining half of ingredients.
If fish fillets are large, cut into 5 serving pieces.
Place fish in ungreased rectangular baking dish, 12 x 7 1/2 x 2 inches; sprinkle with salt.
Pour tomato mixture evenly over fish; sprinkle with corn chips.
Cook uncovered in 350° oven until fish flakes easily with fork, 25 to 30 minutes.
Food Processor Directions: Place tomatoes (with liquid), onion, garlic, peppers, sunflower nuts and cumin in workbowl fitted with steel blade.
Cover and process until smooth, 10 seconds.
Microwave Directions: Prepare tomato mixture as directed.
If fish fillets are large, cut into 5 serving pieces.
Arrange fish with thickest parts to outside edges in ungreased microwav-able dish, 8x8x2 inches; sprinkle with salt.
Pour tomato mixture over fish.
Cover tightly and microwave on high (100%) 5 minutes.
Sprinkle with corn chips; rotate dish 1/2 turn.
Microwave uncovered until fish flakes easily with fork, 2 to 3 minutes longer.
Let stand 3 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party

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