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Name: Fish Veracruz Style (Under an Hour)
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Salt; 1 tb cilantro Minced; 1 1/2 c Chicken broth or water; 1 tb Olive oil plus extra for; 1 ts jalapeno Minced; 2 tb Capers; Grated zest of 1 lemon; Salt; 1 10-oz Snapper; 1 lg Shallot peeled and minced; 1 sm Green bell pepper diced; 2 tb green olives Chopped pitted; 1 c tomatoes Diced; 3/4 c Rice; 1 ts Lemon juice; 1 Jalapeno seeded and minced; white pepper Freshly ground

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INGREDIENTS

Salt
1 tb cilantro ; Minced
1 1/2 c Chicken broth ; or water
1 tb Olive oil ; plus extra for
1 ts jalapeno ; Minced
LEMONSCENTED RICE
2 tb Capers
Grated zest of 1 lemon
Salt
1 10-oz Snapper
1 lg Shallot ; peeled and minced
1 sm Green bell pepper ; diced
2 tb green olives ; Chopped pitted
1 c tomatoes ; Diced
3/4 c Rice
1 ts Lemon juice
1 Jalapeno ; seeded and minced
white pepper ; Freshly ground

Servings

INSTRUCTIONS

from LA Times Saute shallot, bell pepper and jalapeno in olive oil in medium pan until peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt and pepper to taste and cook until pulpy, about 5 minutes. Place fish in oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is white and firm throughout, about 30 minutes. Sprinkle with cilantro and serve with Lemon-Scented Rice. 2 servings. Each serving without rice: 194 calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 25 grams protein; 1.12 grams fiber. LEMON-SCENTED RICE Combine rice, chicken broth and zest in medium pan. Bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice and salt to taste. 2 servings. Each serving: 286 calories; 734 mg sodium; 1 mg cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein; 0.41 gram fiber. Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle on Nov 24, 1997

NOTES

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Fish Veracruz Style (Under an Hour)

Salt
1 tb cilantro Minced
1 1/2 c Chicken broth or water
1 tb Olive oil plus extra for
1 ts jalapeno Minced
 LEMONSCENTED RICE
2 tb Capers
 Grated zest of 1 lemon
 Salt
1 10-oz Snapper
1 lg Shallot peeled and minced
1 sm Green bell pepper diced
2 tb green olives Chopped pitted
1 c tomatoes Diced
3/4 c Rice
1 ts Lemon juice
1 Jalapeno seeded and minced
 white pepper Freshly ground

from LA Times    Saute shallot, bell pepper and jalapeno in olive oil in medium pan until  peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt  and pepper to taste and cook until pulpy, about 5 minutes. Place fish in  oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is  white and firm throughout, about 30 minutes. Sprinkle with cilantro and  serve with Lemon-Scented Rice. 2 servings. Each serving without rice: 194  calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams  carbohydrates; 25 grams protein; 1.12 grams fiber.    LEMON-SCENTED RICE Combine rice, chicken broth and zest in medium pan.  Bring to boil. Reduce heat to low, cover and simmer until rice is tender,  about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.        2    servings. Each serving: 286 calories; 734 mg sodium; 1 mg  cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein;     0.41    gram fiber.  Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle <howle@ebicom.net> on  Nov 24, 1997

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Nutrition

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Serving Size: 1 Serving (1115g)
Recipe Makes: 1

Calories: 942
Calories from Fat: 100 (11%)

Amt Per Serving		% DV

	Total Fat 11.1g	15 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.4g
Cholesterol 103.6mg		32 %
Sodium 2254.2mg		78 %
Potassium 2112.9mg		56 %
Total Carbohydrate 134.7g		40 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 124.9g
Protein 72.7g		104 %
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.

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Calories per serving: 942

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