Red Snapper Veracruzo
- Yield: 4 servings
- Prep: 15 mins
- Cook: 35 mins
Ingredients
- 1pound red snapper fillets, skin on and bones removed
- 1tablespoon fresh lime juice
- 1/2teaspoon salt, to taste
- 1/4teaspoon pepper, to taste
- 2tablespoons vegetable oil
- 1-- yellow onion, minced
- 1/3-- poblano pepper, seeded and sliced thin
- 1clove garlic, sliced
- 1-- serrano chile, seeded and sliced thin
- 1-3/4cup (1 1/2 pounds) canned, crushed tomatoes in juice
- 1tablespoon green olives, sliced
- 2teaspoons capers
- 1/2cup California golden raisins
- 2/3cup fish stock or bottled clam juice
Instructions
- Preheat oven to 350F. Line baking dish with parchment and arrange fillets side by side. Sprinkle fish fillets with lime juice and season with salt and pepper; set aside.
- In a heavy sauté pan, heat oil and sauté onions until translucent. Add poblano pepper and cook until soft. Stir in garlic and chile; cook about 30 seconds more. Add tomatoes, olives, capers, raisins and fish stock; simmer for 20 minutes. Remove from heat, season to taste and pour into casserole.
- Arrange fillets, skin side down, on top. Bake at 350F until done, about 12 minutes (145F). Serve immediately.
Note: Recipe, prepared as outlined above, is a good source of Vitamin A, Vitamin C and Iron.
Recipe by the Culinary Institute of America at Greystone.
Nutritional Info *per serving
- Calories 290
- Glycemic Load 0
- Fat 10g
- Saturated Fat 1g
- Polyunsaturated Fat 5g
- Monounsaturated Fat 2.5g
- Cholesterol 40mg
- Sodium 670mg
- Potassium 1080mg
- Carbohydrate 27g
- Fiber 4g
- Sugars 12g
- Protein 27g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 30%
- Calcium 10%
- Iron 15%