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Tomatoes & Yucca Root Relish on Snapper

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Yield

4 servings

Prep

15 min

Cook

45 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 cup yucca root
peeled, finely chopped
*
1 each onions
halved, thinly sliced
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1 cup carrots
julienned
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1 cup zucchini
julienned
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2 large tomatoes
chopped
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2 teaspoons thyme
fresh, chopped
* Camera
1 each bay leaves * Camera
½ teaspoon salt Camera
¼ teaspoon cayenne pepper Camera
1 ½ pounds red snapper fillets Camera
2 tablespoons butter
or margarine, melted, optional
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Trans-fat Free, Good source of fiber

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C).

In steamer basket over simmering water, cook yucca root, onion and carrots 8 to 10 minutes or until nearly tender.

Add zucchini; steam 2 minutes more.

In a medium bowl, toss together steamed vegetables with tomatoes, thyme, bay leaf, salt and cayenne pepper.

In a lightly oiled shallow baking dish , arrange fish fillets.

Cover and bake 15 minutes.

Spoon vegetable mixture over fillets; return to oven.

Bake 10 to 15 minutes more or until fish flakes easily when tested with a fork.

Drizzle with butter or margarine.

You can substitute any firm whitefish for the red snapper.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 360g (12.7 oz)
Amount per Serving
Calories 312 26% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 463mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 93g
Vitamin A 132% Vitamin C 39%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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