Fish veracruz style (under an hour)

Yield: 1 Servings

Measure Ingredient
1 large Shallot; peeled and minced
1 small Green bell pepper; diced
1 \N Jalapeno; seeded and minced
1 tablespoon Olive oil; plus extra for greasing pan
1 cup Diced tomatoes
2 tablespoons Capers
2 tablespoons Chopped pitted green olives
\N \N Salt
\N \N Freshly ground white pepper
1 \N Snapper (10-ounce) or grouper fillet, cut into 2 pieces
1 tablespoon Minced cilantro
¾ cup Rice
1½ cup Chicken broth or water
\N \N Grated zest of 1 lemon
1 teaspoon Minced jalapeno
1 teaspoon Lemon juice
\N \N Salt
\N 2 servings. Each serving: 286 calories; 734 mg sodium; 1 mg


from LA Times

Saute shallot, bell pepper and jalapeno in olive oil in medium pan until peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt and pepper to taste and cook until pulpy, about 5 minutes. Place fish in oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is white and firm throughout, about 30 minutes. Sprinkle with cilantro and serve with Lemon-Scented Rice. 2 servings. Each serving without rice: 194 calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 25 grams protein; 1.12 grams fiber.

LEMON-SCENTED RICE Combine rice, chicken broth and zest in medium pan.

Bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.

cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein; 0.41 gram fiber.

Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@...> on Nov 24, 1997

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