Red snapper vera cruz
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red snapper fillets; or other firm, white fleshed fish |
| 2 | tablespoons | Lime juice |
| 2 | tablespoons | Olive oil |
| 1 | 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 |
Directions
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