Snapper Vera Cruz Recipe - Cooking Index
Snapper Vera Cruz Recipe - Cooking Index
| 1/4 cup | 59ml | Olive oil |
| 1 cup | 62g / 2.2oz | Onion - chopped (medium) |
| 2 | Garlic cloves - pressed | |
| 1 cup | 62g / 2.2oz | Canned chopped tomatoes with liquid |
| 1/2 | Of a 4-oz can chopped green chiles - drained, patted dry | |
| 2 tablespoons | 30ml | Chopped fresh cilantro - plus extra |
| For garnish | ||
| 2 lbs | 908g / 32oz | Red snapper fillets |
| 2 tablespoons | 30ml | Capers - drained |
| 6 | Stuffed green olives - sliced |
Heat oven to 400 degrees. Heat oil in a large nonstick skillet over medium heat. Cook onion 5 minutes, until softened. Add garlic and cook 1 minute more. Stir in tomatoes, chiles, and cilantro. Cook 10 minutes, until mixture thickens slightly.
Arrange snapper fillets in a 9- by 13-inch baking dish. Sprinkle with salt and pepper. Spoon sauce evenly over fish. Top with olives and capers. Cover with foil.
Bake 20 minutes, just until fish is cooked through. Garnish with chopped cilantro.
This recipe yields 4 servings.
Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 17.5 grams
Calories: 385
Description:
"This famous dish from coastal Mexico has a light, delicate flavor. Though snapper is classic, any white firm-fleshed fish may be substituted."
Source:
Atkins Cookbook at http://atkinscenter.com
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