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Pollo alla Firènze
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Red Snapper Vera Cruz
Prep and Cook Time: 22 minutes
Yield: Makes 4 servings
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:
1.
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.
2.
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.
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 |
This recipe appears in:
Mexican
