Low Fat Red Snapper Veracruz Recipe

Ingredients

1 pound rockfish fillets

-- red snapper

2 tablespoons olive oil

1 small onion, thinly sliced

1 bell pepper, thinly sliced

-- red, green or yellow

3 garlic cloves, minced or pressed

1/2 teaspoon oregano

1 bay leaf

1 teaspoon jalapeno or serrano pepper, chopped

-- or to taste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 cup diced tomatoes

2 lemons, juice of

1 lemon, sliced

sliced avocado, optional

cilantro sprigs, optional

Method

1.Preheat oven to 325°.

Place fish in shallow baking dish.

2.Sauté onion, bell pepper and garlic in olive oil until vegetables are limp.

Add oregano, bay leaf, jalapeno, salt, pepper, tomatoes and lemon juice.

Pour over fish; arrange lemon slices on top.

3.Cover tightly; bake until fish turns opaque in center and begins to flake, about 25 to 30 minutes.

During last 5 minutes, check for doneness and add liquid if needed.

Continue to bake uncovered until fish is done.

Garnish with avocado and cilantro.

Makes 4 servings: Preparation time: About 20 minutes.

Cooking time: About 35 to 45 minutes.

Per serving: About 213 cal, 25 g pro, 10 g car, 9 g fat, 38% cal from fat, 41 mg cholesterol, 314 mg sod, 1 g fiber.

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