Red snapper vera cruz

Yield: 4 servings

Measure Ingredient
1 pounds Red snapper fillets; or other firm, white fleshed fish
2 tablespoons Lime juice
2 tablespoons Olive oil
1 \N Green pepper; cut into thin strips
1 small Onion; chopped
1 clove Garlic; minced
16 ounces Canned tomatoes; in juice
2 tablespoons Canned green chilies; diced
2 tablespoons Fresh parsley; chopped
1 tablespoon Capers
¾ teaspoon Salt
¼ teaspoon Pepper

Place fish in a non-aluminum dish. Sprinkle with lime juice; let stand 10 min. Cook green pepper, onion and garlic in the oil in a skillet 6-8 min over med heat. Stir in tomatoes with juice, chillies, parsley, capers, salt and pepper. Bring to a simmer and cook until slightly thickened, about 10 min. add fish and cook covered 5-7 min until fish just starts to become flaky. Transfer to a serving dish topped with the sauce.

184 cal., 25 g protein, 5 g fat, 42 mg chol., 9 g carbs, 870 mg sodium.

From Women's World magazine, Sept 12, '95.

Posted by Jim Weller.

Submitted By JIM WELLER On 29 DEC 95 TO ALL

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