Fish, Veracruz Style

Recipe Ingredients

6 tablespoons	90ml	Oil
1		Tomatoes - (# 2 1/2 size) - chopped
1 teaspoon	5ml	Sugar
3 teaspoons	15ml	Chili powder
1/2 teaspoon	2.5ml	Allspice
1		Garlic clove - crushed
1/2 teaspoon	2.5ml	Grated orange rind
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped onion
6		Red snapper fillets - (to 8)
1		Small can pimientos - chopped coarsely
2 tablespoons	30ml	Capers
1		Green olives - (3 oz) - pitted, and
		Chopped coarsely
		Chopped fresh parsley - for garnish

Recipe Instructions

Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered.

Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30 to 35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.

This recipe yields 6 servings; 3 carb grams per serving.

Source:
Low Carb Diet Recipes at http://www.dietlowcarb.com

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