Snapper Veracruz

Yield: 4 servings

Exchanges per serving:
3 Very Lean Meat
1 Vegetable

Per serving:
Calories 149
Carbohydrate 7.9g
Protein 24.6g
Fat 2.1g
Cholesterol 42mg
Fiber 1.7g
Sodium 242mg


4 4-ounce red snapper fillets
½ cup lime juice
Vegetable cooking spray
½ cup chopped onion
2 cups chopped tomato
1 2-ounce jar diced pimiento, drained
2 tablespoons canned chopped green chiles
1 teaspoon dried parsley flakes
¼ teaspoon salt
Dash of hot sauce
Lime slices (optional)
Flat-leaf parsley sprigs (optional)


1. Place fillets in a shallow dish; pour lime juice over fillets. Cover and marinate in refrigerator 15 minutes.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook until tender. Add tomato and next 5 ingredients. Cover and cook over medium heat 7 minutes or until thoroughly heated.

3. Remove fillets from lime juice; discard lime juice. Place fillets in skillet with tomato mixture. Cover and cook 6 to 8 minutes or until fish flakes easily when tested with a fork. Transfer fillets to individual serving plates, and keep warm.

4. Continue cooking tomato mixture, uncovered, 10 minutes or until liquid evaporates. Spoon tomato mixture evenly over fillets. If desired, garnish with lime slices and parsley sprigs.


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