Spicy Spanish Snapper

Name: Spicy Spanish Snapper
Ingredients: 1 1/2 pounds fillet red snapper; 1/4 cup i can't believ it' not butter! made with olive oil spread; 1 yellow onion medium, chopped; 1 clove garlic finely chopped; 1/8 teaspoon crushed red pepper flakes; 14 1/2 ounces diced tomatoes drained; 1/2 cup chicken broth; 3 ounces pimento stuffed olives drained, about 1/2 cup; 1 tablespoon small capers, rins and drain

9 ingredients

2 steps

Ingredients

1 1/2 pounds fillet red snapper
1/4 cup i can't believ it' not butter! made with olive oil spread
1 yellow onion medium, chopped
1 clove garlic finely chopped
1/8 teaspoon crushed red pepper flakes
14 1/2 ounces diced tomatoes drained
1/2 cup chicken broth
3 ounces pimento stuffed olives drained, about 1/2 cup
1 tablespoon small capers, rins and drain

Directions

1

Season snapper, if desired, with salt and ground black pepper. Melt I Can't Believe It's Not Butter! (R) Mediterranean Blend in 12-inch nonstick skillet over medium-high heat and cook snapper, turning once, 6 minutes or until fish flakes with a fork. Remove to platter and keep warm.
2

Cook onion in same skillet, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Serve sauce over snapper and, if desired, with hot cooked rice.