Snapper Vera Cruz

Any tender white fish will work in this recipe. Thicker fillets of fish will take a few minutes more of cooking time.

Preparation facts

Yield: 4 servings

Ingredients

1 1/2 lbs (680g) red snapper, fillets

1/2 cup (60g) flour

2 Tbs (30mL) vegetable oil

1 medium onion, sliced

1 medium tomato, coarsely chopped

2 Tbs (15g) capers, (or more to taste)

1/2 cup (90g) green olives

1 medium bell pepper, sliced into strips

1 cup (240mL) dry white wine

Lemon slices to garnish

Directions

Heat oil in a nonstick skillet.

Dip snapper pieces in flour. Place snapper pieces in skillet and cook for 2 minutes on each side.

Add onions to pan. Cook for 2 minutes, shaking pan to prevent sticking. Add tomatoes, capers, olives and bell pepper strips to fish, gently stirring while cooking.

Reduce heat to simmer and cook for 5 minutes more. Add wine and bring to a gentle boil.

Season with pepper and a pinch of salt, if desired. (Capers can be very salty, so take care not to oversalt).

Garnish with lemon slices.

Nutrition facts

Serving Size 1 serving

Calories 497

Calories from Fat 199 (40%)

% Daily Value*

34%Total Fat 22g

14%Saturated Fat 2.8g

Polyunsaturated Fat 6.9g

Monounsaturated Fat 8.5g

44%Cholesterol 131mg

17%Sodium 398mg

26%Potassium 900mg

6%Total Carbohydrate 19g

9%Dietary Fiber 2.3g

Sugars 3g

Sugar Alcohols 0g

89%Protein 44g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath