Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Vegetable cooking spray |
1½ cup | Onion; thinly sliced |
2 tablespoons | Garlic; minced, fresh |
1 cup | Bell pepper; red, thinly sliced |
½ cup | Celery; thinly sliced |
¼ cup | Olives; pimento stuffed, sliced |
2 tablespoons | Jalapeno pepper; seeded, minced |
1 tablespoon | Capers; drained |
2 cans | Tomatoes; stewed, no salt added, drained |
¼ teaspoon | Fennel seeds |
6 \N | Snapper fillets 4 ounces each * |
\N \N | 186 Calories |
\N \N | 25.9g Protein |
\N \N | 15.7g Carbohydrates |
\N \N | 2.3g Fat |
\N \N | 42mg Cholesterol |
\N \N | 287mg Sodium |
NUTRIENTS PER SERVING
* Suggested Alternates; Rockfish, Lingcod, White Sea Bass Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add onions and garlic; saute for 5 minutes or until just tender. Add red pepper, celery, pimento stuffed olives, jalapeno pepper and capers; saute for 10 minutes; stirring frequently. Add tomatoes and fennel seeds; cook, uncovered for 15 minutes.
Place fillets in a 13x9x2 baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets. Bake at 400F for 15 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter.
Source: Safeway's Nutrition Awareness Program from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95