Red Snapper, Veracruz Style

EPICURIOUS(2)
Denise: "This recipe turned out delicious! I did not put c…" Read More
12Ingredients
65Minutes
150Calories

Ingredients

US|METRIC
  • 28 ounces diced tomatoes (in juice, well drained, juices reserved)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup white onion (finely chopped)
  • 3 large garlic cloves (chopped)
  • 3 bay leaves (small)
  • 2 tablespoons fresh parsley (chopped)
  • 1 teaspoon Mexican oregano (dried)
  • 1/4 cup green olives (chopped pitted)
  • 2 tablespoons raisins
  • 2 tablespoons capers (drained)
  • 5 ounces red snapper fillets
  • 3 jalapeño chiles (pickled, halved lengthwise)
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    NutritionView More

    150Calories
    Sodium8% DV200mg
    Fat15% DV10g
    Protein14% DV7g
    Carbs3% DV9g
    Fiber8% DV2g
    Calories150Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol10mg3%
    Sodium200mg8%
    Potassium480mg14%
    Protein7g14%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A25%
    Vitamin C40%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Denise 2 months ago
    This recipe turned out delicious! I did not put capers, olives, raisins or salt and it was phenomenal. I’ll make it again.
    Masterson 3 months ago
    Turned out great, I used black olives instead of green and used dry spices instead of fresh. I also put in an extra tbl spoon of raisins. I then served over rice. I think it would be good using mangos or pineapples to substitute raisins as well. Delicious would recommend!!!

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