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Red Snapper Veracruz Style

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  Olive oil 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes with liquid 16 Ounce (2 Cups)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 2 Pound
  Sliced pimento stuffed olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Lemon wedges 4

Heat oil in a large skillet.
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1658 Calories from Fat 638

% Daily Value*

Total Fat 72 g110.7%

Saturated Fat 10.9 g54.6%

Trans Fat 0 g

Cholesterol 335.7 mg111.9%

Sodium 3384.9 mg141%

Total Carbohydrates 55 g18.3%

Dietary Fiber 12.8 g51.1%

Sugars 7 g

Protein 197 g394.5%

Vitamin A 81.8% Vitamin C 153.2%

Calcium 61.5% Iron 47%

*Based on a 2000 Calorie diet

Red Snapper Veracruz Style Recipe