May 2008 | Red Snapper Veracruz
Recipe adapted from the American Diabetes Association Online Newsletter, May 2008.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 garlic cloves, crushed
- 4 medium tomatoes, peeled, seeded, and finely chopped
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 8 pitted green olives, sliced
- 2 pounds red snapper filets (or any other white fish), cut into 8 4-ounce pieces
Instructions
- Heat oven to 350 degrees. Heat oil in a medium skillet over medium-high heat and sauté onion and garlic for about three to four minutes.
- Add tomatoes, cinnamon, and cloves. Cook on low heat for three minutes. Add the olives and continue cooking for another two minutes.
- Place fish in a 13 x 9 x 2 inch baking dish that has been coated with non-stick cooking spray and cover with sauce. Bake for 25-30 minutes or until fish flakes easily with a fork.
Nutrition Information
Makes eight servings (a serving size is a 4-ounce fish).
- Calories: 151
- Calories from Fat: 34
- Total Fat: 4g
- Saturated Fat: 0g
- Cholesterol: 40mg
- Sodium: 180mg
- Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 24g
