Try this Texmex Red Snapper recipe, or contribute your own.
Suggest a better descriptionHeat oil in wide frying pan over med heat; add onion and garlic and cook, stirring often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes. Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.). Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until mixture boils and turns clear; remove from heat. Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 400 F. oven until fish flakes when prodded with fork in thickest part (abt. 45 min). Baste frequently with sauce during last 15 min. of baking. Skim watery juices off sauce with a spoon; then stir sauce to blend. Lift foil, fish , and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan. Garninsh with olives and cilantro. To serve, cut fish to bone, then lift off each serving.
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Serving Size: 1 Serving (926g) | ||
Recipe Makes: 4 | ||
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Calories: 753 | ||
Calories from Fat: 96 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 227.9mg | 70 % | |
Sodium 542.9mg | 19 % | |
Potassium 3280.6mg | 86 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 24.1g | ||
Protein 129.6g | 185 % | |
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: 753
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