Baked snapper veracruzana

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Recipe by: cemal

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Vegetable cooking spray
1 1/2 c Onion; thinly sliced
2 tb Garlic; minced, fresh
1 c Bell pepper; red, thinly
- sliced
1/2 c Celery; thinly sliced
1/4 c Olives; pimento stuffed,
- sliced
2 tb Jalapeno pepper; seeded,
- minced
1 tb Capers; drained
2 cn Tomatoes; stewed, no salt
- added, drained
1/4 ts Fennel seeds
6 Snapper fillets
- 4 ounces each *

-------------------NUTRIENTS PER SERVING------------------------
186 Calories
25.9g Protein
15.7g Carbohydrates
2.3g Fat
42mg Cholesterol
287mg Sodium

* Suggested Alternates; Rockfish, Lingcod, White Sea Bass

Coat a large nonstick skillet with cooking spray; place over medium
high heat until hot. Add onions and garlic; saute for 5 minutes or
until just tender. Add red pepper, celery, pimento stuffed olives,
jalapeno pepper and capers; saute for 10 minutes; stirring
frequently. Add tomatoes and fennel seeds; cook, uncovered for 15
minutes.

Place fillets in a 13x9x2 baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets. Bake at 400F for 15
minutes or until fish flakes easily when tested with a fork. Transfer
to a serving platter.

Source: Safeway's Nutrition Awareness Program from Cooking Light
Magazine Submitted By DAVID KNIGHT On 05-22-95