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Snapper Veracruz Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Green bell pepper||1 Small, chopped|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced / pressed|
|Ground white pepper||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Lime juice||2 Tablespoon (Juice Of One Lime)|
|Sliced pimiento stuffed green olives||1⁄2 Cup (8 tbs)|
|Canned diced green chiles||1⁄4 Cup (4 tbs)|
|Tomatoes||3 Large, seeded and coarsely chopped|
|Snapper fillets/Rockfish fillets||4|
|Capers||1 Tablespoon, rinsed|
Serving size: Complete recipe
Calories 1562 Calories from Fat 675
% Daily Value*
Total Fat 76 g117%
Saturated Fat 9.7 g48.6%
Trans Fat 0 g
Cholesterol 251.6 mg
Sodium 2623.3 mg109.3%
Total Carbohydrates 67 g22.3%
Dietary Fiber 15.4 g61.5%
Sugars 25.7 g
Protein 149 g298.8%
Vitamin A 111.8% Vitamin C 305.4%
Calcium 47.9% Iron 28.1%
*Based on a 2000 Calorie diet
When oil is hot, add bell pepper, onion, and garlic and cook until soft (about 7 minutes).
Add pepper, cinnamon, lime juice, olives, and chiles; cook for 1 more minute.
Add tomatoes and bring mixture to a boil; cook until thickened (about 10 minutes).
Place fillets in a lightly greased baking dish just large enough to hold them.
Pour sauce over fish and bake in a 350° oven until fish is just slightly translucent or wet inside when cut in thickest part (10 to 15 minutes).
Stir in capers just before serving.