Red Snapper Veracruz
Mexico
Courtesy of the American Diabetes Association®
February/March 2005
You can buy a mixture of capers and green olives stuffed with pimiento to use in this recipe. It's called alcapanado and is available in Latin markets.
Serves: 8
Serving size: 4 oz. fish
| 1 |
tbsp. olive oil |
| 1/2 |
medium onion, finely chopped |
| 2 |
garlic cloves, crushed |
| 4 |
medium tomatoes, peeled, seeded and finely chopped |
|
1/4 |
tsp. cinnamon |
| 1/4 |
tsp. ground cloves |
| 1 |
jalapeño pepper, seeds and white vein removed, cut into strips, or 1/4 cup canned jalapeño pepper |
| 1 |
tbsp. capers |
| 6 |
stuffed green olives, sliced |
| 2 |
red snapper fillets (or use any other white fish), cut into 8 4-oz. pieces |
| 1. |
Heat oven to 350ºF. Heat oil in a medium skillet over medium-high heat and sauté onion and garlic for about 3-4 minutes. Do not allow the garlic to brown. |
2. |
Add tomatoes, cinnamon, and cloves. Cook on low for 3 minutes. Add the jalapeño, capers, and olives and continue cooking for another 2 minutes. |
|
3.
|
Place the fish in a 13 x 9 x 2-inch baking dish that has been coated with nonstick cooking spray and cover with sauce. Bake for 25-30 minutes, or until fish flakes easily with a fork. |
Exchanges
3 Very Lean Meat 1/2 Fat
1 Vegetable |
|
| Calories . . . . . . . . . . . . . |
151 |
|
|
Calories from Fat . . . . . |
34 |
|
Total Fat . . . . . . . . . . . . . |
4g |
|
|
Saturated Fat . . . . . . . . |
0g |
|
Cholesterol . . . . . . . . . . . |
40mg |
|
Sodium . . . . . . . . . . . . . . |
173mg |
|
Carbohydrate . . . . . . . . . |
5g |
|
|
Dietary Fiber . . . . . . . . |
1g |
| |
Sugars . . . . . . . . . . . . |
3g |
|
Protein . . . . . . . . . . . . . . |
24g |
|
|
This Recipe is from the book Cocinando para Latinos con Diabetes (Diabetic Cooking for Latinos) by Olga V. Fusté, published by the American Diabetes Association (ADA). Visit the ADA store to order this and other ADA publications.
Return to Top
