Veracruz-Style Red Snapper

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Veracruz-Style Red SnapperRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. Feel free to use your favorite canned beans for variety. The salsa is also great with grilled chicken. To chop cilantro quickly, wash and dry the entire bunch while it's still bound together. Starting at the top of the bunch, chop only the amount of cilantro leaves you need. (Don't worry about including the stems; they won't affect the flavor.) This method also works for parsley.

4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)


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4 (6-ounce) red snapper or tilapia fillets
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped pitted green olives
1/4 cup bottled salsa
1 (16-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, drained
4 lime wedges (optional)


Prepare grill or broiler.

Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.

Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.

Created date

August 2001

Nutritional Information

Calories 202
Caloriesfromfat 14 %
Fat 3.2 g
Satfat 0.5 g
Monofat 1 g
Polyfat 1.2 g
Protein 28.2 g
Carbohydrate 14.6 g
Fiber 5.2 g
Cholesterol 42 mg
Iron 1.9 mg
Sodium 571 mg
Calcium 94 mg