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Red Snapper Veracruz

Yield 4 servings

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

Nutrition 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

How to Make It

  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.

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