Snapper or Mahi Mahi Veracruz
Calories 276 (31% from fat)
Fat 9.6 gram
Saturated Fat 1.7 gram
Trans Fat 0 gram
Cholesterol 63 mg.
Sodium 485 mg.
Carb. 11 gram
Fiber 2.5 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 36 gram
1 Tbsp. olive oil
(We put the olive oil in a sprayer to coat more evenly with less oil.)
1 cup white onion
3 cloves (3 tsp.) garlic, minced
1 Tbsp. capers
1 Tbsp. caper juice
1 cup cherry tomatoes, halved
1/3 cup green olives, pitted and sliced
1 can (4 oz.) green chiles, diced
(We used La Preferida Mild Green Chiles.)
2 tsp. fresh oregano, chopped
2 tsp. olive oil
1 1/2 pounds of snapper fillets or dolphin, cut in half
1/4 tsp. cayenne pepper, more or less based on your taste
1 1/2 Tbsp. lime juice
This works equally well with red snapper or Mahi Mahi (dolphin) as long as you make sure the fillets aren't more than 1 1/2 inches thick.
1. Preheat oven to 425 degrees Fahrenheit.
2. Heat a non-stick skillet over medium heat. Once it's hot, add the 1 tablespoon olive oil. Stir in the onion and and cook, 5-7 minutes, until the onion starts to turn translucent.
3. Stir the garlic in and cook for 30 seconds. Then mix in the capers and caper juice.
4. Stir in the tomatoes, olives and green chiles. Cook for another 3 minutes. Remove from the heat and mix in the oregano.
5. Drizzle the olive oil into a baking dish. We used one that was 7 1/2 inches wide by 9 1/2 inches long. Sprinkle 5 tablespoons of the tomato olive mixture in the bottom of the dish.
Then top with half the fish fillets.
Sprinkle with 5 more tablespoons of the tomato olive mixture.
Then top with the remaining fish fillets. Spread the remaining tomato olive mixture over the top. Drizzle the lime juice over top of everything.
6. Bake in the preheated oven until the fish is flakey and no longer translucent, about 15 to 22 minutes.
Yield: 4 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.