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Red Snapper

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Submitted by peggy1

YIELD

4 servings

PREP

5 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML TOMATO JUICE
1 1
MEDIUM MEDIUM ONIONS
chopped
1 5
TEASPOON ML OREGANO
1 1
DASH DASH CUMIN *
2 2
EACH EACH GREEN CHILI PEPPERS *
1 1
EACH EACH GARLIC CLOVES
minced
1 5
TEASPOON ML BASIL *
1 1
EACH EACH CELERY STALKS
cut into 1 inch pieces
1 1
EACH EACH SWEET RED BELL PEPPERS
cut into 1 inch pieces
1 1
EACH EACH ZUCCHINI
cut into 1 inch pieces
1 5
TEASPOON ML CHILI POWDER
1 1
DASH DASH CORIANDER *
1 453.6
½ 0.5
EACH EACH ONIONS
sliced

Directions

Place juice, garlic and chopped onions in saucepan and bring to simmer.

Add all the herbs and chilies and continue to simmer 1 hour.

Cut fillets into 4 ounce servings and place in baking dish .

Add vegetable pieces to fish. Cover with sauce.

Bake 25 minutes at 400℉ (200℃).

Garnish with parsley and lemon.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 324g (11.4 oz)
Amount per Serving
Calories 213 11% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 368mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 14%
Sugars g
Protein 65g
Vitamin A 18% Vitamin C 225%
Calcium 11% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
 

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