Red Snapper Veracruzo

red_snapper_veracruzo
California Raisin Marketing Board
http://pgoarelish2.files.wordpress.com/2011/04/red_snapper_veracruzo.jpg?w=150
  • 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

  1. 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.
  2. 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.
  3. 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, courtesy of the California Raisin Marketing Board

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 290
  • 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%
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