astray recipes: Baked snapper veracruzana

Categories: Fish; Seafood; Main dish
Yield: 6 servings

Measure	Ingredient
	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 *
	186 Calories
	25.9g Protein
	15.7g Carbohydrates
	2.3g Fat
	42mg Cholesterol
	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

baked snapper veracruzana