Red Snapper Vera Cruz
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Red Snapper Vera Cruz
Prep and Cook Time 22 minutes
YIELD Makes 4 servings
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Bursting with flavor, but low in total fat, saturated fat and sodium, this south-of -the border dish is a breeze to make.
INGREDIENTS
| 4 | red snapper fillets (about 1 pound) |
| 1/4 | cup fresh lime juice |
| 1 | tablespoon fresh lemon juice |
| 1 | teaspoon chili powder |
| 4 | green onions with 4 inches of tops, sliced in 1/2-inch lengths |
| 1 | tomato, coarsely chopped |
| 1/2 | cup chopped Anaheim or green bell pepper |
| 1/2 | cup chopped red bell pepper |
| Black pepper | |
PREPARATION:
Microwave Directions
- Place red snapper in shallow 9- to 10-inch round microwavable baking dish. Combine lime juice, lemon juice and chili powder in small bowl. Pour over snapper. Marinate 10 minutes, turning once or twice.
- Sprinkle green onions, tomato, Anaheim and bell pepper over snapper. Season with black pepper. Cover dish loosely with vented plastic wrap. Microwave on HIGH 5 to 6 minutes or just until snapper flakes in center, rotating dish every 2 minutes. Let stand, covered, 4 minutes.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1 fillet with about 1/2 cup salsa |
| Sodium | 61 mg |
| Protein | 24 g |
| Fiber | 2 g |
| Carbohydrate | 7 g |
| Cholesterol | 42 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 12 % |
| Calories | 144 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 1 |
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