Red Snapper Vera Cruz

Oxmoor House
Make Red Snapper Vera Cruz with quick-cooking fish and stewed tomatoes, salsa, and cumin.
4 servings.

Ingredients

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Garlic-flavored or regular cooking spray
4 (4-ounce) red snapper or orange roughy fillets
1/2 teaspoon ground cumin
1 (8-ounce) can Mexican-style or regular stewed tomatoes, undrained
1/3 cup salsa
1/4 cup chopped fresh cilantro or parsley

Preparation

Total: 12 Minutes

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Sprinkle one side of fillets with cumin.

Place fish, seasoned side down, in skillet; cook 3 minutes. Turn fish; top with tomatoes and salsa. Reduce heat, and simmer, uncovered, 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 138
Caloriesfromfat 12 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.2 g
Carbohydrate 5 g
Fiber 0.8 g
Cholesterol 42 mg
Iron 0.0 mg
Sodium 272 mg
Calcium 0.0 mg