Baked snapper veracruzana
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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