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Red Snapper Vera Cruz

Western.Chefs's picture
  Olive oil 2 Tablespoon
  Red onion 1 Large, chopped for 1 1/2 cups
  Garlic 3 Clove (15 gm), minced
  Jalapeno peppers/1 can (4 ounces) chopped mild green chilies, drained 2 Large, without seeds, minced
  Canned low sodium tomatoes 14 1⁄2 Ounce, peeled, undrained (1 Can)
  Canned no salt added tomatoes 8 Ounce (1 Can)
  Dried oregano leaves 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Grated lime rind 1⁄4 Teaspoon
  Fresh lime juice 1 Tablespoon
  Red snapper fillets/Cod fillets 24 Ounce, skinned (4 Fillets,6 Ounces Each)
  Chopped pitted black olives 2 Tablespoon, preferably oil-cured

1. Preheat the oven to 350°F. In a 12-inch ovenproof skillet, heat the oil over moderately high heat. Add the onion, garlic, and jalapefio peppers and saute for 8 minutes or until tender.
2. Add the tomatoes with their juices, the tomato sauce, oregano, and black pepper and simmer, uncovered, for 5 minutes. Stir in the lime rind and juice and remove the skillet from the heat.
3. Place the fillets in a single layer in the skillet, spooning some of the sauce on top. Cover the skillet handle with foil. Bake, uncovered, for 15 minutes or until the fish flakes when touched with a fork. Garnish with the olives if you wish and serve with Wild Rice with Pecans.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
30 Minutes

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 320 Calories from Fat 98

% Daily Value*

Total Fat 11 g17.1%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 62.9 mg21%

Sodium 184.9 mg7.7%

Total Carbohydrates 16 g5.3%

Dietary Fiber 3.7 g14.7%

Sugars 10.2 g

Protein 37 g74.9%

Vitamin A 5.4% Vitamin C 24.4%

Calcium 9.1% Iron 4.6%

*Based on a 2000 Calorie diet

Red Snapper Vera Cruz Recipe