Ready in 25 minutes
Yield: 4 servomgs

In a large stainless-steel saute pan, heat:

2 tablespoons chicken broth

Saute over medium heat:

1 medium-sized white onion, sliced into strips

Add:
6 cloves garlic, crushed

Continuously stir, cooking until they are soft.

Put in:

1 pound snapper fillet, cut into 1-inch pieces

Saute for 1 minute, and then add:

2 cups zucchini, sliced into 1/2 cm. cubes
2 teaspoons jalapeÒo pepper, deseeded & chopped

Continue cooking, stirring frequently for another 2 minutes
before adding:

1 can (15 ounces) diced tomatoes

Simmer for 2 minutes. Add:

2 tablespoons fresh cilantro, coarsely-chopped
1 tablespoon fresh oregano, coarsely-chopped
3 tablespoons fresh lemon juice

Season to taste with:

fine salt
ground black pepper

Cook over low heat for another minute. Remove from heat.
Add:
1 ripe avocado, sliced into 1-inch cubes

and previously drizzled with lemon juice to avoid oxidation.

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This article was published on Saturday 19 September 2009 à 10:04 am and is filed under Seafood. You can follow the comments through this feed RSS 2.0. You can leave a comment, ou can trackback from your site.