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Red Snapper Veracruz Style Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes with liquid||16 Ounce (2 Cups)|
|Red snapper fillets||2 Pound|
|Sliced pimento stuffed olives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1658 Calories from Fat 638
% Daily Value*
Total Fat 72 g110.7%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 335.7 mg
Sodium 3384.9 mg141%
Total Carbohydrates 55 g18.3%
Dietary Fiber 12.8 g51.1%
Sugars 7 g
Protein 197 g394.5%
Vitamin A 81.8% Vitamin C 153.2%
Calcium 61.5% Iron 47%
*Based on a 2000 Calorie diet
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350Â°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.