Presto electric Stainless Steel Skillet Red Snapper with Tomato-JalapeñoSauce, 4 to 6 servings

Red Snapper with Tomato-Jalapeño Sauce

2	pound whole dressed red snapper	1⁄2	cup sliced black olives
1⁄4	Salt and pepper	1	tablespoon seeded chopped
	cup lime juice		jalapeño pepper
2	tablespoons vegetable oil	2	teaspoons drained capers
2	cups sliced onions	1	tablespoon chopped fresh
2	cloves garlic, minced		cilantro
2	141⁄2-ounce cans diced tomatoes	1⁄2	teaspoon salt

Score skin on both sides of fish diagonally, using sharp knife. Season fish lightly with salt and pepper; place in shallow glass baking dish. Pour lime juice over fish; let stand 30 minutes, turning fish occasionally.

Heat skillet at 225°. Add oil, onions, and garlic; cook until tender, about 3 minutes. Stir in remaining ingredients; cook at 350° until boiling. Reduce heat to simmer, between Warm and 200°; cook 3 minutes, stirring frequently. Add fish to skillet; spoon sauce over. Cook with cover 1⁄2 inch ajar, basting with sauce occasionally. Turn fish over; continue cooking with cover 1⁄2 inch ajar, until fish is tender and flakes with a fork, 20 to 30 minutes.

4 to 6 servings

Poached Salmon with Yogurt-Dill Sauce

1	6-ounce container plain nonfat	2	cups white wine
	or lowfat yogurt, drained of	2	cups water
	liquid	2	teaspoons chicken flavor instant
1	teaspoon lemon juice	1⁄4	bouillon
1	teaspoon minced garlic		cup chopped onion
1⁄4	teaspoon dried dill weed	8	whole black peppercorns
1⁄4	teaspoon salt	4	6-ounce salmon fillets, 1 inch
1⁄8	teaspoon pepper		thick

Combine yogurt, lemon juice, garlic, dill weed, salt, and pepper in small bowl. Reserve.

Combine wine, water, bouillon, onion, and peppercorns in skillet; heat at 350° until boiling. Reduce heat to simmer; between Warm and 200°; cook, covered, 5 minutes. Add salmon; cook, covered, until it just flakes, about 4 to 5 minutes. Serve reserved sauce over salmon.

4 servings

12