Veracruz-Style Red Snapper
A sauce of tomatoes, garlic, olives, jalapeno chile peppers, and capers gives an abundance of flavors to this low-fat seafood recipe.
Ingredients
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1-1/2 pounds fresh or frozen skinless red snapper, mahimahi, or other fish fillets
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1/3 cup all-purpose flour
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1/2 teaspoon salt
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1/8 teaspoon black pepper
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2 tablespoons olive oil
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1 large onion, sliced and separated into rings
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2 cloves garlic, minced
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2 large tomatoes, chopped (2 cups)
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1/4 cup sliced pimiento-stuffed olives
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2 tablespoons lime juice
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2 tablespoons capers, drained
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1 to 2 fresh jalapeno or serrano chile peppers, seeded and chopped
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1 tablespoon snipped fresh oregano
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3 cups hot cooked rice
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into six serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine flour, 1/4 teaspoon of the salt, and the black pepper. Coat fish on both sides with flour mixture.
2.
In a 12-inch skillet cook fish in 1 tablespoon of the oil until golden, adding additional oil to skillet during cooking, if necessary. Allow 5 to 6 minutes per 1/2-inch thickness). Transfer to a serving platter; cover and keep warm.
3.
Meanwhile, for sauce, in a medium saucepan cook onion and garlic in remaining 1 tablespoon oil until onion is tender. Stir in tomatoes, olives, lime juice, capers, the remaining 1/4 teaspoon salt, and the chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Stir in oregano. Season to taste with salt and pepper.
4.
To serve, spoon sauce over fish. Serve with hot cooked rice.
5.
Makes 6 servings
Nutrition information
Calories 317, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 30 mg, Sodium 507 mg, Carbohydrate 34 g, Total Sugar 3 g, Fiber 2 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 22%, Calcium 5%, Iron 13%. Exchanges: Vegetable .5, Starch 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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