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red snapper vera cruz

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Red snapper fillets; or other firm, white fleshed fish

  2. 2 tablespoons Lime juice

  3. 2 tablespoons Olive oil

  4. 1 Green pepper; cut into thin strips

  5. 1 small Onion; chopped

  6. 1 clove Garlic; minced

  7. 16 ounces Canned tomatoes; in juice

  8. 2 tablespoons Canned green chilies; diced

  9. 2 tablespoons Fresh parsley; chopped

  10. 1 tablespoon Capers

  11. teaspoon Salt

  12. teaspoon Pepper

Instructions Jump to Ingredients ↑

  1. 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.

  2. cal., 25 g protein, 5 g fat, 42 mg chol., 9 g carbs, 870 mg sodium.

  3. From Women's World magazine, Sept 12, '95.

  4. Posted by Jim Weller.

  5. Submitted By JIM WELLER On 29 DEC 95 TO ALL

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