You are here

Red Snapper Veracruz Style

Microwaverina's picture
  Olive oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce, drained and coarsely chopped (1 Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 1 1⁄2 Pound
  Sliced pimento stuffed olives 1⁄4 Cup (4 tbs)
  Lemon wedges 4

1. Combine oil, onion and garlic in a 2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 2 minutes at HIGH; stir after 1 minute.
2. Add tomatoes, salt and pepper to mixture in casserole; stir. Cook covered in microwave oven 3 minutes at HIGH.
3. Arrange red snapper fillets, skin side down, in a 2-quart glass baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap.
4. Cook in microwave oven 8 to 9 minutes at HIGH, or until fish flakes easily with a fork; rotate dish one-half turn once.
5. Remove from oven and allow to stand 4 minutes.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1209 Calories from Fat 398

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 7 g34.8%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 2995.9 mg124.8%

Total Carbohydrates 53 g17.6%

Dietary Fiber 12.8 g51.1%

Sugars 7 g

Protein 150 g299.4%

Vitamin A 77.3% Vitamin C 145.4%

Calcium 43.6% Iron 44%

*Based on a 2000 Calorie diet

Red Snapper Veracruz Style Recipe