Red Snapper Veracruz

recipe

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 147
Caloriesfromfat 23 %
Fat 3.7 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 23.9 g
Carbohydrate 3.4 g
Fiber 0.8 g
Cholesterol 42 mg
Iron 0.0 mg
Sodium 224 mg
Calcium 0.0 mg

Ingredients

Cooking spray
1/2 cup chopped green bell pepper
1/4 cup chopped onion
2 garlic cloves, minced
1 1/2 cups peeled, chopped tomato (about 2 medium)
2 tablespoons drained chopped green chiles
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon hot sauce
Dash of ground white pepper
4 (4-ounce) red snapper fillets
2 teaspoons margarine or butter, melted

Preparation

1. Prepare grill.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook until mixture is thoroughly heated, stirring often. Set aside, and keep warm.

3. Brush fillets with margarine, and arrange in a grill basket coated with cooking spray. Grill, covered, over medium-hot coals (350° to 400°) for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fillets with tomato mixture.

Note:

501 Delicious Heart Healthy Recipes,

Oxmoor House

January 2001
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