Red Snapper Veracruz Style
|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)|
|Red snapper fillets/Haddock, halibut, etc||2 Pound|
|Stuffed olives||3⁄4 Cup (12 tbs), sliced|
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.
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