Red Snapper Vera Cruz Recipe - Cooking Index
Red Snapper Vera Cruz Recipe - Cooking Index
Bursting with flavor, but low in total fat, saturated fat and sodium, this south-of-the border dish is a breeze to make.
Type: Fish| 4 | Red snapper fillets - (1 lb total) | |
| 1/4 cup | 59ml | Fresh lime juice |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Chili powder |
| 4 | Green onions with 4" of tops - sliced 1/2" lengths | |
| 1 | Tomato - coarsely chopped | |
| 1/2 cup | 73g / 2.6oz | Chopped Anaheim or green bell pepper |
| 1/2 cup | 73g / 2.6oz | Chopped red bell pepper |
Place red snapper in shallow round microwavable baking dish. Combine lime juice, lemon juice and chili powder. Pour over snapper. Marinate 10 minutes, turning once or twice.
Sprinkle green onions, tomato and peppers over snapper. Cover dish loosely with vented plastic wrap. Microwave at High 6 minutes or just until snapper flakes in center, rotating dish every 2 minutes. Let stand, covered, 4 minutes.
This recipe yields 4 servings.
Exchanges Per Serving: 2 1/2 Meat, 1 Vegetable.
Nutrition Facts: Calories 144; Calories from Fat 12%; Total Fat 2g; Saturated Fat 1g; Protein 24g; Carbohydrates 7g; Cholesterol 42mg; Sodium 61mg; Dietary Fiber 2g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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