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Baked Snapper Veracruzana

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Ingredients
  Vegetable cooking spray 1
  Thinly sliced onion 1 1⁄2 Cup (24 tbs)
  Minced fresh garlic 2 Tablespoon
  Thinly sliced sweet red pepper 1 Cup (16 tbs)
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Seeded minced jalapeno pepper 2 Tablespoon
  Capers 1 Tablespoon, drained
  Canned no salt added stewed tomatoes 29 Ounce, drained (2 Cans, 14.5 Ounce Each)
  Fennel seeds 1⁄4 Teaspoon
  Red snapper fillets 24 Ounce (6 Pieces, 4 Ounce Each)
Directions

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes or just until tender.
Add red pepper, celery, pimiento-stuffed olives, jalapeno pepper, and capers; cook 10 minutes, stirring frequently.
Add tomatoes and fennel seeds; cook, uncovered, 15 minutes.
Place fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1229 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 1702.1 mg70.9%

Total Carbohydrates 100 g33.3%

Dietary Fiber 24.1 g96.3%

Sugars 53.4 g

Protein 154 g308.1%

Vitamin A 200.6% Vitamin C 596.2%

Calcium 56.9% Iron 46.5%

*Based on a 2000 Calorie diet

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Baked Snapper Veracruzana Recipe