Veracruz-Style Red Snapper
From Cooking Light
Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. Feel free to use your favorite canned beans for variety. The salsa is also great with grilled chicken.
Total time: 25 minutes
4 (6-ounce) red snapper or tilapia fillets
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped pitted green olives
1/4 cup bottled salsa
1 (16-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, drained
4 lime wedges (optional)
Prepare grill or broiler.
Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.
Yield: 4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)
NUTRITION PER SERVING
CALORIES 202(14% from fat); FAT 3.2g (sat 0.5g,mono 1g,poly 1.2g); PROTEIN 28.2g; CHOLESTEROL 42mg; CALCIUM 94mg; SODIUM 571mg; FIBER 5.2g; IRON 1.9mg; CARBOHYDRATE 14.6g
Adding fresh cilantro and olives to bottled salsa and canned beans gives you fresh-from-the-garden taste without much chopping. Feel free to use your favorite canned beans for variety. The salsa is also great with grilled chicken.
Total time: 25 minutes
4 (6-ounce) red snapper or tilapia fillets
Cooking spray
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup chopped fresh cilantro
1/4 cup chopped pitted green olives
1/4 cup bottled salsa
1 (16-ounce) can pinto beans, drained
1 (14.5-ounce) can diced tomatoes, drained
4 lime wedges (optional)
Prepare grill or broiler.
Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.
Yield: 4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)
NUTRITION PER SERVING
CALORIES 202(14% from fat); FAT 3.2g (sat 0.5g,mono 1g,poly 1.2g); PROTEIN 28.2g; CHOLESTEROL 42mg; CALCIUM 94mg; SODIUM 571mg; FIBER 5.2g; IRON 1.9mg; CARBOHYDRATE 14.6g
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