Red Snapper Vera Cruz Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Red snapper fillets, or
1 centiliter: Garlic, minced
-other firm, white fleshed
16 ounce: Canned tomatoes, in juice
-fish,
2 tbsp: Canned green chilies, diced
2 tbsp: Lime juice,
2 tbsp: Fresh parsley, chopped
2 tbsp: Olive oil,
1 tbsp: Capers,
1: Green pepper, cut into thin
3/4 tsp: Salt,
-strips,
1/4 tsp: Pepper,
1 small: Onion, chopped
Directions:
Place fish in a non-aluminum dish. Sprinkle with lime juice; let
stand 10 min. Cook green pepper, onion and garlic in the oil in a
skillet 6-8 min over med heat. Stir in tomatoes with juice, chillies,
parsley, capers, salt and pepper. Bring to a simmer and cook until
slightly thickened, about 10 min. add fish and cook covered 5-7 min
until fish just starts to become flaky. Transfer to a serving dish
topped with the sauce.
184 cal., 25 g protein, 5 g fat, 42 mg chol., 9 g carbs, 870 mg
sodium.
From Womens World magazine, Sept 12, 95.
Posted by Jim Weller.
Submitted By JIM WELLER On 29 DEC 95 TO ALL
Source from luhu.jp
stand 10 min. Cook green pepper, onion and garlic in the oil in a
skillet 6-8 min over med heat. Stir in tomatoes with juice, chillies,
parsley, capers, salt and pepper. Bring to a simmer and cook until
slightly thickened, about 10 min. add fish and cook covered 5-7 min
until fish just starts to become flaky. Transfer to a serving dish
topped with the sauce.
184 cal., 25 g protein, 5 g fat, 42 mg chol., 9 g carbs, 870 mg
sodium.
From Womens World magazine, Sept 12, 95.
Posted by Jim Weller.
Submitted By JIM WELLER On 29 DEC 95 TO ALL
Source from luhu.jp