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Fish Veracruz

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  • 30 min prep time
  • 30 min total time
  • 8 ingredients
  • 4 servings
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Looking for Mexican style seafood? Then check out this delicious fish recipe that’s ready in 30 minutes – perfect for a dinner.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
190
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
25mg
8%
Sodium
1070mg
45%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
8%
Protein
18g
18%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Vegetable; 2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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