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Fish Veracruz Recipe
|Red snapper||2 Pound, frozen|
|Lemon juice||2 Tablespoon|
|Tomatoes||1 Pound, cored seeded, and finely chopped (3 Cups)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Snipped parsley||1 Tablespoon|
|Snipped mint||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Jalapeno pepper||1 Small, rinsed seeded and cut into strips|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Snipped thyme||1 Tablespoon|
Serving size: Complete recipe
Calories 1533 Calories from Fat 464
% Daily Value*
Total Fat 64 g98.9%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 335.7 mg
Sodium 1807.7 mg75.3%
Total Carbohydrates 59 g19.8%
Dietary Fiber 14.3 g57.2%
Sugars 23.5 g
Protein 188 g375.7%
Vitamin A 131.6% Vitamin C 247%
Calcium 66.5% Iron 54%
*Based on a 2000 Calorie diet
Sprinkle with some salt and drizzle with the lemon juice; set aside.
In a 12-inch skillet cook chopped tomatoes, onions, garlic, parsley, and mint in hot oil till onion is tender but not brown.
Add jalapeno pepper strips, olives, capers, bay leaf, and thyme.
Heat to boiling.
Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.
Transfer fish and vegetables to platter; keep warm.
Discard bay leaf.
Boil cooking liquid, uncovered, 3 minutes or till reduced to V2 cup.
Pour over fish and vegetables.
Garnish with parsley, capers, and tomato, if desired.