| Recipe: |
1 medium onion cut in half and sliced thick
6 cloves garlic, sliced
2 C. celery cut diagonally about 1 inch long
1 15 oz can diced tomatoes, drained
3/4 C. green olives cut in fourths
˝ C. + 1 TBS chicken or vegetable stock
1 T. fresh lemon juice
1˝ lbs. snapper cut into 2 inch pieces
pinch red chili flakes
salt and black pepper to taste
2 T. chopped fresh cilantro
Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté chopped onion in broth over medium heat for 4-5 minutes, stirring frequently, until translucent.
Add garlic, celery and sauté for another minute. Add drained diced tomatoes, green olives and broth. Stir, cover, and simmer on medium low for about 15 minutes, stirring occasionally, until celery is tender.
Place snapper, lemon, salt, pepper, chili flakes, on top of celery and continue to simmer covered for another 5 minutes, or until fish is cooked. This is our Stovetop Braising cooking method. Sprinkle with cilantro and serve.
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