Low-salt Caribbean Snapper - Sl 1/87 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Vegetable cooking spray,
1 dash: Hot sauce,
1 large: Onion, sliced
3 lbs: Red snapper fillets or other,
2 large: Tomatoes, peeled and chopped
-lean white fish fillets,
1 tsp: Sugar,
1 1/2 tbsp: Lemon juice,
1/2 tsp: Dried whole oregano,
1 small: Garlic clove, minced
1/4 tsp: Dried whole thyme,
1 large: Onion, chopped
1 1/2 tsp: Fresh parsley, chopped
1/2 cup: Green pepper, chopped
1/2 each: Bay leaf, crumbled
1 tbsp: Olive oil,
1/4 cup: , water
1/4 cup: Sliced almonds, toasted
Directions:
Coat a 13"x9"x2" baking dish with vegetable cooking spray. Arrange
sliced onion in dish; add the tomatoes and next 5 ingredients.
Combine water and hot sauce; gently pour over tomato mixture. Rub
fillets with lemon juice and arrange in the baking dish.
Saute garlic, chopped onion, and green pepper in olive oil about 3
minutes; spoon over fillets. Cover and bake at 400 degrees for 40 to
45 minutes or until fish flakes easily when tested with a fork.
Garnish with almonds. Yield: 12 servings.
Each 3-oz serving: 147 calories, 23.5g protein, 3.4g fat, 4.8g
carbohydrate, 62mg cholesterol, 22mg sodium, and 260mg calcium.
Recipe from Linda Giar in January, 1987 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp
sliced onion in dish; add the tomatoes and next 5 ingredients.
Combine water and hot sauce; gently pour over tomato mixture. Rub
fillets with lemon juice and arrange in the baking dish.
Saute garlic, chopped onion, and green pepper in olive oil about 3
minutes; spoon over fillets. Cover and bake at 400 degrees for 40 to
45 minutes or until fish flakes easily when tested with a fork.
Garnish with almonds. Yield: 12 servings.
Each 3-oz serving: 147 calories, 23.5g protein, 3.4g fat, 4.8g
carbohydrate, 62mg cholesterol, 22mg sodium, and 260mg calcium.
Recipe from Linda Giar in January, 1987 "Southern Living".
Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95
Source from luhu.jp