Red Snapper Fillets Veracruz

Dairy-free
Egg-free
Nut-free
Heart-Healthy
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Dish type
Dinner
Serves
6
Ready in
25 minutes

Ingredients

  • 1/2 cup flour
  • 6 red snapper fillets, trimmed
  • 1/2 cup olive oil, divided
  • 1 large onion, cut into thin slices
  • 4 jalapeños, seeded and cut into thin strips*
  • 4 garlic cloves, minced
  • 2 large ripe tomatoes, diced
  • Pinch each of cinnamon, ground cloves and sugar
  • Juice of 1 lime
  • 4 Yukon or fingerling potatoes, cooked, cut into rounds

Directions

Prep Time
10 minutes
Cook Time
15 minutes
Ready in
25 minutes
  1. Season flour with salt and pepper to taste; lightly dust fillets. Heat 1/4 cup of the oil in a large skillet. Add fillets; cook both sides until fish flakes easily with a fork. Transfer to a warm platter; loosely tent with foil to keep warm.
  2. Add remaining oil to skillet. Add onion and jalapeños; cook and stir until soft but not browned. Add garlic, tomatoes, cinnamon, cloves, sugar and lime juice; bring to boiling. Reduce heat and simmer 5 minutes.
  3. Add potatoes; stir. Spoon sauce and potatoes over fillets, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 411, Calories Fat 188, Total Fat 20g, Saturated Fat 3g, Cholesterol 49mg, Sodium 70mg, Carbohydrate 23g, Protein 31g
Serving Size1
Calories411
Calories Fat188
Calories (fat) extra46
Total Fat20g
Total Fat (extra)32
Saturated Fat3g
Saturated Fat (extra)15
Cholesterol49mg
Cholesterol (extra)17
Sodium70mg
Sodium (extra)3
Potassium745mg
Carbohydrate23g
Carbohydrate (extra)8
Fiber1g
Fiber (extra)8
Sugars2g
Protein31g
Omega30g
Vitamin A578IU
Vitamin A (extra)10
Vitamin C36mg
Vitamin C (extra)60
Iron1mg
Iron (extra)10