Southwestern Snapper Saute
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 medium onion, cut in half and sliced medium thick
6 medium cloves garlic, pressed
1-2 tsp. minced jalapeno chile, seeds removed, or to taste
1 Tbsp. chicken broth
2 cups diced zucchini (1/2
1 pound snapper filet cut into 1
15 oz. can diced tomatoes
3 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh oregano
1 ripe but firm medium avocado, diced into 1
salt and pepper, to taste
Instructions:
Prepare all the ingredients before starting the saute.
Heat 1 Tbsp. of the broth in a 12″ stainless steel skillet and saute the onion in the broth over medium heat, stirring frequently for 5 minutes. Add the garlic, zucchini and jalapeno and continue to saute for another 2 minutes.
Add the snapper and continue to saute for another 2 minutes, stirring frequently, then add the rest of the ingredients, except the avocado. Cook for another 2 minutes, then add the avocado and season to taste with salt and pepper. Serve it while it is hot with some jasmine rice.
Recipe is from The George Mateljan Foundation.