Red Snapper Veracruz
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 1/2 |
pounds |
red snapper -- cut into 6 fillets |
|
2 |
tablespoons |
olive oil |
|
1 |
small |
onion -- sliced |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
green bell pepper -- sliced |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1 |
small |
jalapeno -- seeded and minced |
|
1 |
tablespoon |
capers -- drained |
|
4 |
ounces |
olives -- sliced |
|
1 |
tablespoon |
no salt added tomato paste |
|
8 |
ounces |
no salt added tomato sauce |
|
1 |
teaspoon |
oregano |
|
1 |
tablespoon |
fresh lime juice |
|
1/4 |
cup |
white wine |
| Heat oil in large skillet over medium-high. Add onions and cook until starting to brown. Add garlic and tomato paste and cook for 30 seconds. Add tomatoes, green pepper, and jalapeno and cook 3 to 5 minutes or until green pepper starts to soften. Add capers, olives, tomato sauce, lime juice and wine. Heat to boiling. Reduce heat to low. Add fish to sauce. Cover and cook 8 to 10 minutes or until fish flakes. Notes: Use either black or green olives. You can used the pimento stuffed green olives also. Makes 6 servings. |
| Per Serving: 229 Calories; 8g Fat (32.9% calories from fat); 25g Protein; 12g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |