Red Snapper
Yield
4 servingsPrep
5 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | tomato juice |
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon | oregano |
|
| 1 | dash | cumin |
*
|
| 2 | each | green chili peppers |
*
|
| 1 | each |
garlic cloves
minced |
|
| 1 | teaspoon | basil |
*
|
| 1 | each |
celery stalks
cut into 1 inch pieces |
|
| 1 | each |
sweet red bell peppers
cut into 1 inch pieces |
|
| 1 | each |
zucchini
cut into 1 inch pieces |
|
| 1 | teaspoon | chili powder |
|
| 1 | dash | coriander |
*
|
| 1 | pound | red snapper fillets |
|
| ½ | each |
onions
sliced |
|
Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber
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.
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