Snapper Veracruz

Cinco de Mayo - World Cuisine

Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish.

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 8

Yield: 8 servings

Snapper Veracruz

Ingredients

¼ cup olive oil

1 small green bell pepper

chopped

1 onion

chopped

3 cloves garlic

minced

¼ teaspoon ground white pepper

1 teaspoon ground cinnamon

1 lime

juiced

½ cup pimento-stuffed green olives

sliced

¼ cup canned diced green chiles

drained

3 large tomatoes

seeded and coarsely chopped

4 (8 ounce) fillets red snapper

1 tablespoon capers

rinsed and drained

Chicken and Biscuit Casserole

World Cuisine

Directions

Step 1

Heat oil in a large skillet over medium-high heat. Add green pepper onion and garlic and cook until pepper is soft about 5 minutes. Mix in the white pepper cinnamon lime juice olives and chiles; cook for 2 more minutes to blend the flavors. Stir in the tomatoes and cook until thickened about 10 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets and bake for 10 to 15 minutes in the preheated oven or until fish flakes easily with a fork. Stir in the capers just before serving.

Nutritional Information

Snapper Veracruz

Servings Per Recipe:8

Calories: 212

% Daily Value *

Protein: 24.2g 48%

Carbohydrates: 6.5g 2%

Dietary Fiber: 1.9g 8%

Sugars: 2.9g

Fat: 10g 15%

Saturated Fat: 1.5g 8%

Cholesterol: 41.4mg 14%

Vitamin A Iu: 840.4IU 17%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.6mg 36%

Vitamin C: 26.3mg 44%

Folate: 21.3mcg 5%

Calcium: 62.9mg 6%

Iron: 0.9mg 5%

Magnesium: 50.4mg 18%

Potassium: 697.6mg 20%

Sodium: 447.4mg 18%

Thiamin: 0.1mg 11%

Calories From Fat: 89.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.