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Red Snapper Veracruz

Western.Chefs's picture
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Tomatoes 3 Medium, diced
  Jalapeno pepper 1 Large, minced (Fresh Or Canned And Pickled)
  Pitted green olives 1⁄4 Cup (4 tbs), each cut crosswise in half (Small Olives)
  Capers 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Red snapper 2 1⁄2 Pound, boned and cut into 2 fillets (1 In Number)

1. In 10-inch skillet over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until lightly browned and tender. Stir in tomatoes and remaining ingredients except fish; heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors.
2. Add fish fillets to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1518 Calories from Fat 326

% Daily Value*

Total Fat 52 g79.3%

Saturated Fat 7.7 g38.7%

Trans Fat 0 g

Cholesterol 419.6 mg139.9%

Sodium 2113.8 mg88.1%

Total Carbohydrates 40 g13.3%

Dietary Fiber 8.4 g33.7%

Sugars 19 g

Protein 230 g459.4%

Vitamin A 63.8% Vitamin C 118.2%

Calcium 65.5% Iron 28.8%

*Based on a 2000 Calorie diet

Red Snapper Veracruz Recipe