TO PREPARE: Place the snapper fillets in a large nonreactive baking dish;sprinkle the fillets with 1/2 teaspoon salt, 1/4 teaspoon white pepper,and lime juice. Let them stand 15 minutes.
TO COOK: Meanwhile, bring 1/4 cup water to boil in a large skillet. Addonions; cover and simmer until softened, about 7 minutes.
Add the tomatoes, minced green chiles, capers, and 1/4 cup of the roastedred peppers; cover and simmer until the tomatoes release their juice andflavors blend, about 7 minutes. Add red snapper fillets; cover and simmer5 minutes. Turn fillets and simmer, uncovered, until fillets are opaquethroughout, about 4 minutes longer.
TO SERVE: Transfer a red snapper fillet to each warm dinner plate. Spoonsome sauce over each portion and garnish with remaining roasted redpeppers. Serve immediately.
Marinating red snapper fillets in lime juice enhances their flavor withoutadding calories. A salad of curly endive and thinly sliced fennel roundsout this light, Mediterranean-style fish dinner.
Per Serving (excluding unknown items): 131 Calories; 2g Fat (10.5%calories from fat); 19g Protein; 11g Carbohydrate; 2g Dietary Fiber; 31mgCholesterol; 84mg Sodium. Exchanges: 2 1/2 Lean Meat; 2 Vegetable; 0Fruit; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (385g) | ||
Recipe Makes: 4 | ||
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Calories: 261 | ||
Calories from Fat: 29 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 80.7mg | 25 % | |
Sodium 210.9mg | 7 % | |
Potassium 1269.8mg | 33 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 7.1g | ||
Protein 46.4g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 261
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