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 courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.