Heart Healthy
A spicy Caribbean-style tomato sauce blankets mild snapper fillets in this zesty dish. Black olives add a briny touch, while fresh lime contributes a pop of citrus.
Print Recipe
Red Snapper in Spicy Tomato Sauce
-
Servings
4
Ingredients
-
2 tsp. canola oil OR -
2 teaspoon corn oil -
1 medium onion -
1 medium garlic clove -
14.5 oz. tomatoes -
1 medium jalapeño -
1/4 tsp. sugar -
1/4 tsp. oregano -
1/8 tsp. pepper -
1 tsp. lime zest -
2 Tbsp. lime juice -
1/4 cup black olives -
4 red snapper fillets -
2 Tbsp. cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 2 to 3 minutes, or until soft, stirring occasionally. -
Stir in the tomatoes with liquid, jalapeño, sugar, oregano and pepper. -
Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. (If the mixture gets dry, add 2 to 3 tablespoons water.) -
Stir in the lime zest, lime juice and olives. -
Place the fish in the sauce. Simmer, covered, for 10 to 13 minutes, or until the fish flakes easily when tested with a fork. -
Transfer the fish to a platter. Stir the cilantro into the sauce and immediately spoon the sauce over the fish.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 180 | |
|---|---|---|
| Total Fat | 4.5 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 40 mg | |
| Sodium | 124 mg | |
| Total Carbohydrate | 10 g | |
| Dietary Fiber | 2 g | |
| Sugars | 6 g | |
| Protein | 24 g | |
Dietary Exchanges
3 lean meat, 2 vegetable
-
Servings
4
Ingredients
-
2 tsp. canola oil OR -
2 teaspoon corn oil -
1 medium onion -
1 medium garlic clove -
14.5 oz. tomatoes -
1 medium jalapeño -
1/4 tsp. sugar -
1/4 tsp. oregano -
1/8 tsp. pepper -
1 tsp. lime zest -
2 Tbsp. lime juice -
1/4 cup black olives -
4 red snapper fillets -
2 Tbsp. cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and garlic for 2 to 3 minutes, or until soft, stirring occasionally. -
Stir in the tomatoes with liquid, jalapeño, sugar, oregano and pepper. -
Increase the heat to medium high and bring to a simmer. Reduce the heat and simmer, partially covered, for 10 minutes. (If the mixture gets dry, add 2 to 3 tablespoons water.) -
Stir in the lime zest, lime juice and olives. -
Place the fish in the sauce. Simmer, covered, for 10 to 13 minutes, or until the fish flakes easily when tested with a fork. -
Transfer the fish to a platter. Stir the cilantro into the sauce and immediately spoon the sauce over the fish.
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