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Hot Snapper Veracruz

  Red snapper fillets 24 Ounce (Four 6 Ounce Each Pieces)
  Limes 4 , juiced
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Onion 1 , chopped
  Tomatoes 4 Small, chopped
  Jalapeno peppers 2 , seeded and finely chopped
  Ground black pepper To Taste
  Chopped fresh cilantro leaves 1⁄3 Cup (5.33 tbs)
  Salt To Taste

Place fish in greased baking dish.
Add lime juice to nearly cover and marinate 30 minutes, turning fillets once.
In saute pan, heat oil over medium-high heat; add garlic and onion and saute 3 to 4 minutes.
Add tomatoes and jalapenos and simmer gently 5 minutes.
Preheat oven to 350°.
Spread tomato sauce over fish (leave lime-juice marinade in pan) and sprinkle with cilantro.
Cover and bake 20 minutes or until fish flakes with a fork.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1261 Calories from Fat 492

% Daily Value*

Total Fat 56 g85.5%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 859.1 mg35.8%

Total Carbohydrates 45 g15%

Dietary Fiber 11.5 g46%

Sugars 18.5 g

Protein 146 g293%

Vitamin A 100.2% Vitamin C 199.4%

Calcium 35.9% Iron 24.1%

*Based on a 2000 Calorie diet

Hot Snapper Veracruz Recipe