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    Click here for a "text only" printer friendly version.
    Mexican Red Snapper

    1 package (1 1/2 ounces) McCormick Enchilada Sauce Mix
    1 cup water
    1 can (14 1/2 ounces) stewed tomatoes
    1 can (4 1/2 ounces) chopped green chilies
    1 can (2 1/2 ounces) sliced black olives, drained
    1 1/2 pounds red snapper fillets
    1 tablespoon oil

    Combine Sauce Mix with next 4 ingredients. Set aside.

    In a large skillet, heat oil over medium-high heat. Saute fillets 4-5 minutes. Pour Sauce Mixture over fillets. Cover and simmer 5-7 minutes.

    Side dishes: White rice; garnish with hot sauce and sour cream

    Makes 4 servings

    This recipe created by McCormick, Inc.

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