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Red Snapper Veracruz Style

Ingredients
  Olive oil 3⁄4 Cup (12 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce (1 Can)
  Salt 1 Teaspoon
  Pepper 3⁄4 Teaspoon
  Red snapper fillets/Haddock, halibut, etc 2 Pound
  Stuffed olives 3⁄4 Cup (12 tbs), sliced
  Capers 2 Tablespoon
  Lemon wedges 2
Directions

1. 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.
2. Arrange fish fillets in a 3-quart baking dish. Pour sauce over fish. Sprinkle with olives and capers.
3. 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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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4.275
Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 455 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 55.9 mg18.6%

Sodium 865.5 mg36.1%

Total Carbohydrates 9 g3%

Dietary Fiber 2 g8.1%

Sugars 1.2 g

Protein 33 g65.6%

Vitamin A 13.6% Vitamin C 22.6%

Calcium 10.1% Iron 8.3%

*Based on a 2000 Calorie diet

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Red Snapper Veracruz Style Recipe