Mexican - Snapper Veracruz
Source of Recipe
practical recipes
Recipe Introduction
With a taste straight from Mexico this dish will make you think you are
on vacation. Serve with a side of authentic black beans and rice.
List of Ingredients
Mexican - Snapper Veracruz
1/8 cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 tsp. ground white pepper
1 tsp. ground cinnamon
1 lime, juiced
1/2 cup pimento-stuffed green olives, sliced
1/4 cup canned diced green chilies, drained
6 cherry tomatoes, seeded and coarsely chopped
4 (8 oz.) red snapper fillets
1 tbsp. capers, rinsed and drained
Directions:
Heat oil in a large skillet over medium-high heat. Add green pepper, onion,
and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white
pepper, cinnamon, lime juice, olives, and chilies; cook for 2 more minutes,
to blend the flavors. Stir in the tomatoes, and cook until thickened, about
10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets
into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the
filets, and bake for 10 to 15 minutes in the preheated oven or until fish
flakes
easily with a fork. Stir in the capers just before serving.
Servings: 4
Nutrition info per serving:
Calories 347, Carbohydrates 11 gm, Protein 48 gm, Fat 12 gm,
Saturated Fat 1 gm, Unsaturated Fat 9 gm, Cholesterol 84 mg,
Sodium 361 mg, Fiber 2 gm, Calcium 106 mg, Iron 1 mgRecipe
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