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Baked Snapper Veracruzana Recipe
|Vegetable cooking spray||1|
|Thinly sliced onion||1 1⁄2 Cup (24 tbs)|
|Minced fresh garlic||2 Tablespoon|
|Thinly sliced sweet red pepper||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Seeded minced jalapeno pepper||2 Tablespoon|
|Capers||1 Tablespoon, drained|
|Canned no salt added stewed tomatoes||29 Ounce, drained (2 Cans, 14.5 Ounce Each)|
|Fennel seeds||1⁄4 Teaspoon|
|Red snapper fillets||24 Ounce (6 Pieces, 4 Ounce Each)|
Serving size: Complete recipe
Calories 1229 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 2.4 g12%
Trans Fat 0 g
Cholesterol 251.8 mg
Sodium 1702.1 mg70.9%
Total Carbohydrates 100 g33.3%
Dietary Fiber 24.1 g96.3%
Sugars 53.4 g
Protein 154 g308.1%
Vitamin A 200.6% Vitamin C 596.2%
Calcium 56.9% Iron 46.5%
*Based on a 2000 Calorie diet
Add onion and garlic; saute 5 minutes or just until tender.
Add red pepper, celery, pimiento-stuffed olives, jalapeno pepper, and capers; cook 10 minutes, stirring frequently.
Add tomatoes and fennel seeds; cook, uncovered, 15 minutes.
Place fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.