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Spanish-Style Fillets Recipe
|Onion||1 Medium, chopped|
|Garlic powder||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Chili powder||3⁄4 Teaspoon|
|Canned whole tomatoes||16 Ounce, undrained, chopped|
|Green olives||1⁄4 Cup (4 tbs), sliced|
|Chopped green chili||2 Teaspoon|
|Red snapper fillets||4 (Skinless, About 0.5 Inch Thick)|
|Lemon juice||1 Teaspoon|
Calories 202 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.4%
Saturated Fat 0.83 g4.1%
Trans Fat 0 g
Cholesterol 31.5 mg
Sodium 373.7 mg15.6%
Total Carbohydrates 18 g6%
Dietary Fiber 3.8 g15.1%
Sugars 2.4 g
Protein 20 g40.1%
Vitamin A 23.7% Vitamin C 38.1%
Calcium 8.8% Iron 10.7%
*Based on a 2000 Calorie diet
Stir in cornstarch, chili powder, and tomatoes, cover and microwave at HIGH 3 to 3 1/2 minutes, stirring once.
Stir in olives and chiles.
Spoon half of sauce into a lightly greased 12- x 8- x 2-inch baking dish.
Arrange snapper fillets over sauce with thickest portions to outside.
Drizzle lemon juice over fish, sprinkle tops with salt.
Top fish with remaining sauce.
Cover with heavy-duty plastic wrap, and microwave at HIGH for 7 to 9 minutes, turning dish after 3 minutes, or until fish flakes easily when tested with a fork.
Let stand 3 minutes before serving.