|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||Snapper fillets 4 ounces each *|
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
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