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Red Snapper Victoria Recipe
|Red snapper fillets||2 Pound|
|Canned tomato sauce||15 Ounce|
|Canned stewed tomatoes||16 Ounce|
|Onion||1 Medium, chopped|
|Celery stalks||2 , sliced|
|Bell pepper||To Taste, chopped|
|Carrots||2 , sliced|
|Garlic salt||1 Teaspoon|
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
Calories 390 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.3%
Saturated Fat 1.8 g9.1%
Trans Fat 0 g
Cholesterol 83.9 mg
Sodium 1480.2 mg61.7%
Total Carbohydrates 23 g7.6%
Dietary Fiber 5.4 g21.4%
Sugars 12.6 g
Protein 50 g100.4%
Vitamin A 123.8% Vitamin C 46%
Calcium 17.8% Iron 21.5%
*Based on a 2000 Calorie diet
Add tomato sauce and stewed tomatoes; sprinkle all with seasonings.
Cover and simmer for 10 minutes to blend flavors.
Add snapper filets, cut into servingsize portions.
Bring to boil; lower heat and simmer for 15 min.or until fish is firm and flakes with a fork.
Serves 4 generously.
Good with Victoria's Cheese Bread and a green salad.
Victoria's Cheese Bread: Simply spread 1 loaf French bread (split lengthwise) with 1 cube soft butter, blended with 2 cloves pressed garlic.
Top with 1 cup shredded Mozzarella cheese, 1 cup shredded cheddar cheese, 3 green onions (chopped fine) and a generous sprinkling of Parmesan cheese.
Broil 4 to 6 inches from heat until cheese bubbles and browns slightly.