Red Snapper Veracruz
Per ServingRed Snapper Veracruz |
||
|---|---|---|
| Makes: 4 | ||
| Serving Size: 4 oz. fish, about 1 cup vegetables | ||
| Calories | 195 | |
| Fat | 5 | g |
| Saturated Fat | 0.8 | g |
| Carbohydrate | 13 | g |
| Fiber | 4 | g |
| Sugars | 6 | g |
| Cholesterol | 40 | mg |
| Sodium | 170 | mg |
| Potassium | 950 | mg |
| Protein | 25 | g |
| Phosphorus | 235 | mg |
| Choices: Vegetable 3, Lean Meat 3 | ||
- Makes: 4
- Serving Size: 4 oz. fish, about 1 cup vegetables
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Ingredients
| Cooking spray | ||
| 2 | tsp. | olive oil |
| 1 | small | green bell pepper, cored, seeded, and diced (1 cup) |
| 1 | med. | onion, chopped (1 cup) |
| 3 | garlic cloves, minced (1 Tbsp.) | |
| 1/4 | tsp. | ground white pepper |
| 1 | tsp. | ground cinnamon |
| 2 | Tbsp. | fresh lime juice |
| 2 | Tbsp. | sliced green olives |
| 1/4 | cup | canned diced green chilies |
| 3 | large | tomatoes, seeded and coarsely chopped (3 cups) |
| 1 | lb. | red snapper or tilapia fillet |
Directions
- Preheat the oven to 350 degrees. Coat a large baking pan with cooking spray; set aside.
- In a large skillet, heat the oil over medium-high heat. Add the green pepper, onion, and garlic to the skillet, and cook for about 7 minutes.
- Add the white pepper, cinnamon, lime juice, olives, and chilies, and cook for 1 minute. Add the tomatoes and bring the mixture to boiling. Cook the mixture on medium heat for about 10 minutes, stirring occasionally.
- Place the fish fillets on the prepared baking sheet. Pour the sauce over the fish and, if desired, the capers, and bake the fish in the oven for about 10 minutes until the fish flakes easily with a fork.
