Snapper Veracruz Recipe - Cooking Index
Snapper Veracruz Recipe - Cooking Index
| 1/3 cup | 78ml | Low-sodium fish or vegetable broth - defatted, divided |
| Nonstick cooking spray - as needed | ||
| 1 teaspoon | 5ml | Olive oil |
| 1/4 teaspoon | 1.3ml | Onion - thinly sliced (large) |
| 2 | Garlic cloves - minced | |
| 1 cup | 237ml | Guiltless Gourmet roasted red pepper salsa |
| 20 oz | 568g | Fresh red snapper, tilapia, |
| Sea bass or halibut fillets |
To defat broth, simply chill the canned broth thoroughly. Open the can and use a spoon to lift out any solid fat floating on the surface of the broth.
Preheat oven to 400 degrees. Coat baking dish with cooking spray. (Dish needs to be large enough for fish to fit snugly together.)
Heat oil in large nonstick skillet over medium heat until hot. Add onion; cook and stir until onion is translucent. Stir in 3 tablespoons broth. Add garlic; cook and stir 1 minute more. Stir in remaining broth and salsa. Bring mixture to a boil. Reduce heat to low; simmer about 2 minutes or until heated through.
Wash fish thoroughly; pat dry with paper towels. Place in prepared baking dish, overlapping thin edges to obtain an overall equal thickness. Pour and spread salsa mixture over fish.
Bake 15 minutes or until fish turns opaque and flakes easily when tested with fork. Serve hot.
This recipe yields 4 servings.
Exchanges Per Serving: 4 Meat, 1/2 Vegetable.
Nutrition Facts: Calories 184; Calories from Fat 16%; Total Fat 3g; Saturated Fat 1g; Protein 30g; Carbohydrates 6g; Cholesterol 52mg; Sodium 353mg; Dietary Fiber 0g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.