Red Snapper Vera Cruz
Bursting with flavor, but low in total fat, saturated fat and sodium, this south-of -the border dish is a breeze to make.
Prep and Cook Time 22 minutes
Makes 4 servings
|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|
- 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.
|Serving Size:||1 fillet with about 1/2 cup salsa|
|Calories from Fat||12 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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