Veracruz-Style Red Snapper

A sauce of tomatoes, garlic, olives, jalapeno chile peppers, and capers gives an abundance of flavors to this low-fat seafood recipe.

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5.0 by 3 people

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  • Makes: 6 servings
  • Start to Finish: 40 mins

Veracruz-Style Red Snapper

Reviews (0)

5.0 by 3 people

Rate This!

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into six serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine flour, 1/4 teaspoon of the salt, and the black pepper. Coat fish on both sides with flour mixture.
  2. In a 12-inch skillet cook fish in 1 tablespoon of the oil until golden, adding additional oil to skillet during cooking, if necessary. Allow 5 to 6 minutes per 1/2-inch thickness). Transfer to a serving platter; cover and keep warm.
  3. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in remaining 1 tablespoon oil until onion is tender. Stir in tomatoes, olives, lime juice, capers, the remaining 1/4 teaspoon salt, and the chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Stir in oregano. Season to taste with salt and pepper.
  4. To serve, spoon sauce over fish. Serve with hot cooked rice.
  5. Makes 6 servings
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Nutrition Facts (Veracruz-Style Red Snapper)

  • Per serving:
  • 317 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 30 mg chol. ,
  • 507 mg sodium ,
  • 34 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 27 g pro.
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