Low-salt caribbean snapper - sl 1/87
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | large | Onion; sliced |
| 2 | larges | Tomatoes; peeled and chopped |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Dried whole oregano |
| ¼ | teaspoon | Dried whole thyme |
| 1½ | teaspoon | Fresh parsley; chopped |
| ½ | each | Bay leaf; crumbled |
| ¼ | cup | ;water |
| 1 | dash | Hot sauce |
| 3 | pounds | Red snapper fillets or other lean white fish fillets |
| 1½ | tablespoon | Lemon juice |
| 1 | small | Garlic clove; minced |
| 1 | large | Onion; chopped |
| ½ | cup | Green pepper; chopped |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Sliced almonds; toasted |
Directions
Coat a 13"x9"x2" baking dish with vegetable cooking spray. Arrange sliced onion in dish; add the tomatoes and next 5 ingredients.
Combine water and hot sauce; gently pour over tomato mixture. Rub fillets with lemon juice and arrange in the baking dish.
Saute garlic, chopped onion, and green pepper in olive oil about 3 minutes; spoon over fillets. Cover and bake at 400 degrees for 40 to 45 minutes or until fish flakes easily when tested with a fork.
Garnish with almonds. Yield: 12 servings.
Each 3-oz serving: 147 calories, 23.5g protein, 3.4g fat, 4.8g carbohydrate, 62mg cholesterol, 22mg sodium, and 260mg calcium.
Recipe from Linda Giar in January, 1987"Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95