Diabetes Forecast

Red Snapper Veracruz

Per Serving

Red 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


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


  1. Preheat the oven to 350 degrees. Coat a large baking pan with cooking spray; set aside.
  2. 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.
  3. 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.
  4. 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.

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