Grilled Snapper Tacos With Baby Tomatoes and Baby Peppers
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Grilled Snapper Tacos With Baby Tomatoes
and Baby Peppers March, 2002 Serves 4 / Use a cast-iron skillet or broiler pan if you prepare this on the grill so that veggies don't fall through the grate. This dish can also be prepared on the stove using a frying pan and any mild-flavored fish. 2 pounds red snapper fillets 1 tablespoon chili powder 1 teaspoon dried oregano Salt and pepper 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons red wine vinegar 2 teaspoons Worcestershire sauce 1/4 teaspoon cumin 1/2 pound mixed baby green and red peppers, stems and seeds removed 1 bunch green onions or scallions, thinly sliced 1 pound baby tomatoes Corn or whole-wheat flour tortillas (2 per person) Low-fat sour cream 2 cups grated cabbage Lime wedges 1. Sprinkle fish with chili powder, oregano, salt, and pepper. Set aside. 2. Heat grill to medium-high. Heat broiler pan or skillet over coals. Add oil, garlic, vinegar, Worcestershire sauce, and cumin to pan; heat 1 minute. Add peppers and onions; sauté for 5-8 minutes. Add tomatoes and cook until heated through, 3-5 minutes. Set pan aside. 3. Grill fish for 10-15 minutes until it flakes when tested with a fork. 4. Fill tortillas with pieces of fish and vegetables. Garnish with sour cream, cabbage and lime. Calories 480,Fat 13,Perfat 24,Cholesterol 84,Carbo 40,Protein 53 |
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