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Veracruz-Style Red Snapper |
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Serves: 6 Print this RecipePrep Time: 45 minutes - Yield: 6 servings SAUCE 2 tablespoons margarine or butter 1 cup coarsely chopped onions 2 garlic cloves, minced, or 1 teaspoon chopped garlic in water (from 4.5-ounce jar) 1 (16-ounce) can whole tomatoes, undrained, cut up 1/2 cup sliced pimiento-stuffed green olives 2 to 4 tablespoons chopped green chilies 1 tablespoon capers, if desired 1 tablespoon lemon juice SNAPPER 1 1/2 pounds red snapper fillets, (1 inch thick)* 2 to 4 tablespoons margarine or butter, melted 1 tablespoon lemon juice Dash paprika 2 tablespoons chopped fresh parsley or coriander, if desired 1. GRILL DIRECTIONS: Melt 2 tablespoons margarine in medium saucepan over medium-high heat. Add onions and garlic; cook and stir until tender. Add all remaining sauce ingredients; blend well. Bring to a boil. Reduce heat to low; simmer 30 to 45 minutes or until sauce thickens, stirring occasionally. 2. Meanwhile, heat grill. When ready to grill, carefully oil grill rack. Place snapper steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush steaks with 2 tablespoons of the melted margarine. Cook 10 to 15 minutes or until fish flakes easily with fork, turning once and brushing occasionally with remaining margarine. 3. To serve, arrange fish on serving platter; drizzle with 1 tablespoon lemon juice and sprinkle with paprika. Spoon warm sauce over fish and sprinkle with chopped parsley. TIPS: * Red snapper fillets, halibut steaks or fillets, or swordfish steaks or fillets can be substituted for red snapper steaks. To broil snapper, place on oiled broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing occasionally with remaining margarine. Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 280 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 620 mg 26% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 28 g * Vitamin A: 25% * Vitamin C: 40% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Very Lean Meat, 2 1/2 Fat This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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