You are here

Snapper Fillets With Tomato-Cilantro Sauce

Barbecue.Master's picture
  Red snapper 1 1⁄2 Pound, cut into serving-size pieces
  Olive oil 1 Tablespoon
  Onion 1 Medium, thinly sliced
  Garlic 3 Clove (15 gm), minced
  Peeled diced tomatoes 2 Cup (32 tbs)
  Serrano chili 1 , minced
  Minced cilantro 2 Tablespoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Bay leaf 1
  Ground pepper To Taste
  Salt To Taste

Brush fish with olive oil.
Rotate the fish in the Flat Standard Basket for 15 to 20 minutes or until just cooked through.
For the sauce, heat the oil in a saucepan over medium-high heat.
Add onion and garlic until softened.
Add the tomatoes, serrano chili, fresh cilantro, coriander, cumin, and bay leaf.
Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Season to taste with salt and pepper.
Pour over cooked fish to serve.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 993 Calories from Fat 150

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 4.3 g21.5%

Trans Fat 0 g

Cholesterol 251.7 mg83.9%

Sodium 1064.4 mg44.3%

Total Carbohydrates 48 g16.1%

Dietary Fiber 14.4 g57.4%

Sugars 9.4 g

Protein 142 g283.1%

Vitamin A 128.7% Vitamin C 174%

Calcium 64.7% Iron 34.5%

*Based on a 2000 Calorie diet

Snapper Fillets With Tomato-Cilantro Sauce Recipe