Baked snapper veracruzana

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


* 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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