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South Ofthe Border Snapper Recipe
|Red snapper fillets||6|
|Fresh lime juice||3 Tablespoon|
|Green peppers||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Onion||1⁄2 , chopped|
|Olive oil||2 Tablespoon|
|Peeled chopped fresh tomatoes||3 Cup (48 tbs)|
|Olives||8 , thinly sliced|
Calories 249 Calories from Fat 67
% Daily Value*
Total Fat 8 g11.6%
Saturated Fat 1.2 g6.2%
Trans Fat 0 g
Cholesterol 62.9 mg
Sodium 117.2 mg4.9%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2.2 g8.8%
Sugars 4.3 g
Protein 36 g72.7%
Vitamin A 22.1% Vitamin C 98.6%
Calcium 7.5% Iron 4.5%
*Based on a 2000 Calorie diet
1 Preheat the oven to 325 degrees farenheit.
2 Season both the sides of the fillets with lime juice and pepper.
3 Refrigerate for an hour or so.
4 In a big skillet, add onions and garlic in oil and saute until soft.
2 Stir in tomatoes, olives, and green pepper.
3 Cook until boiling, then reduce the heat and simmer for 10 minutes.
4 Drain the fillets and place them in a shallow baking dish in one layer.
5 Pour the tomato mixture over the fish and bake for 25 minutes.
6 Serve piping hot.