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Red Snapper Veracruz Recipe

   
 

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     Red Snapper Veracruz

Category   Entrees - Maindishes
Sub Category   Low-fat
Servings   6

Ingredients
1 1/2 Lbs skinless red snapper (1/2 to 3/4 inch thick)
1/8 tsp salt
1/8 tsp black pepper
1 lrg onion, sliced and separated into rings
2 cloves garlic, minced
1 Tbsp EVOO
2 lrg tomatoes, chopped (2 cups)
1/4 c sliced pimiento stuffed green olives
1/4 c dry white wine
 
2 Tbsp capers
1-2 fresh jalapeno or serrano peppers, seeded and chopped
1/2 tsp sugar
1 bay leaf

Instructions
Rinse fish; pat dry with paper towels. Cut fish into 6 serving size pieces. Sprinkle with salt and pepper.
For sauce, in a large skillet cook onion and garlic in hot oil until onion is tender. Stir in tomatoes, olives, wine, capers, jalapeno or serrano peppers, sugar and bay leaf. Bring to boiling. Add fish to skillet. Return to boiling; reduce heat. Cover and simmer for 6 to 10 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to carefully transfer fish from skillet to a serving platter. Cover and keep warm.
Gently boil sauce in skillet for 5-6 minutes or until reduced to about 2 cups, stirring occasionally. Discard bay leaf. Spoon sauce over fish.
Serving Suggestions
6 servings; 178 calories; 6g fat; 25g protein


Originally Submitted
12/30/2012





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