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Southwest Snapper Recipe
|Red snapper/Scrod / halibut fillets||1 Pound|
|Picante sauce||1⁄2 Cup (8 tbs) (Pace Brand)|
|Tomato||1 Medium, chopped|
|Sliced green onions||1⁄4 Cup (4 tbs) (With Tops)|
|Chopped cilantro/Parsley||1⁄4 Cup (4 tbs)|
|Ripe olives||1⁄4 Cup (4 tbs), sliced|
Serving size: Complete recipe
Calories 536 Calories from Fat 43
% Daily Value*
Total Fat 11 g17%
Saturated Fat 2 g10.2%
Trans Fat 0 g
Cholesterol 167.8 mg
Sodium 2130.1 mg88.8%
Total Carbohydrates 19 g6.2%
Dietary Fiber 4.9 g19.6%
Sugars 12.2 g
Protein 91 g182.9%
Vitamin A 85.4% Vitamin C 68.1%
Calcium 27% Iron 23.9%
*Based on a 2000 Calorie diet
Sprinkle with salt and pepper to taste.
Cover; bake at 400°F or until fish just flakes when tested with fork
Pour off juices.
Spoon 1/2 cup Pace® Picante Sauce evenly over fish; top with tomato and green onions.
Bake, uncovered, until heated through, about 5 minutes.
Sprinkle with cilantro and olives.