Fish Veracruz

Looking for Mexican style seafood? Then check out this delicious fish recipe that’s ready in 30 minutes – perfect for a dinner.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

Ingredients

1
medium onion, halved, sliced
1
(14.5-oz.) can Mexican-style stewed tomatoes, undrained
1/3
cup dry red wine or chicken broth
3
tablespoons lemon juice
1
teaspoon cumin
1/8
to 1/4 teaspoon cinnamon
1/4
cup pimiento-stuffed olives, sliced
1
lb. red snapper, cod or orange roughy fillets

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook and stir over medium-high heat for 2 to 3 minutes. Stir in tomatoes, wine, lemon juice, cumin and cinnamon. Cook over medium heat for 5 to 7 minutes or until slightly thickened. Stir in olives.
  • 2 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Arrange red snapper fillets in single layer in dish; spoon tomato mixture over top. Cover with foil.
  • 3 Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.
  • 1 Heat oven to 400°F. Spray large nonstick skillet with nonstick cooking spray. Add onion; cook and stir over medium-high heat for 2 to 3 minutes. Stir in tomatoes, wine, lemon juice, cumin and cinnamon. Cook over medium heat for 5 to 7 minutes or until slightly thickened. Stir in olives.
  • 2 Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Arrange red snapper fillets in single layer in dish; spoon tomato mixture over top. Cover with foil.
  • 3 Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
190
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
1070mg
1070%;
Total Carbohydrate
13g
13%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Vegetable; 2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet