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Texmex Red Snapper

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons olive oil
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1 large onions
chopped
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2 cloves garlic
minced
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4 teaspoons sugar
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1 teaspoon salt
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¼ teaspoon cinnamon
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¼ teaspoon cloves, ground
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5 cups tomatoes
peeled, seeded, chopped
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1 ½ teaspoons water
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1 ½ teaspoons lemon juice
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1 tablespoon cornstarch
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2 each jalapeño pepper
seeded, chopped
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2 tablespoons capers
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5 ½ pounds red snapper, whole fish
cleaned, scaled, head removed
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cup pimento stuffed green olives
sliced thin
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3 tablespoons cilantro
fresh chopped
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Ingredients

Amount Measure Ingredient Features
3E+1 ml olive oil
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1 large onions
chopped
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2 cloves garlic
minced
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2E+1 ml sugar
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5 ml salt
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1.3 ml cinnamon
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1.3 ml cloves, ground
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1.2 l tomatoes
peeled, seeded, chopped
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7.5 ml water
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7.5 ml lemon juice
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15 ml cornstarch
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2 each jalapeño pepper
seeded, chopped
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3E+1 ml capers
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2.5 kg red snapper, whole fish
cleaned, scaled, head removed
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79 ml pimento stuffed green olives
sliced thin
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45 ml cilantro
fresh chopped
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Directions

Heat oil in wide frying pan over medium heat; add onion and garlic and cook, stirring often, until onion is soft.

Stir in sugar, salt, cinnamon, cloves, and tomatoes.

Cook, stirring, over high heat until a thick sauce forms (about 8 min.).

Blend together lemon juice, water, and cornstarch; stir into tomato mixture.

Cook until mixture boils and turns clear; remove from heat.

Stir in chiles and capers.

Rinse fish, pat dry.

Place a 24 inch sheet of foil crosswise in a large roasting pan.

Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.

Bake, uncovered, in a 400℉ (200℃). oven until fish flakes when prodded with fork in thickest part (about 45 min).

Baste frequently with sauce during last 15 min. of baking.

Skim watery juices off sauce with a spoon; then stir sauce to blend.

Lift foil, fish, and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan.

Garninsh with olives and cilantro.

To serve, cut fish to bone, then lift off each serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 914g (32.2 oz)
Amount per Serving
Calories 76818% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 1122mg 47%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 15%
Sugars g
Protein 262g
Vitamin A 50% Vitamin C 73%
Calcium 24% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
 

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