dish
Red Snapper Vera Cruz

4
Serves
268
Calories
16
Nutrients
17
Vitamins

Ingredients

2 cloves garlic , chopped
1 teaspoon fresh lime juice
1 pinch sea salt
1/2 cup white wine
1 teaspoon fresh oregano
2 teaspoons olive oil
2 cloves garlic , minced
1 tablespoon fresh oregano , chopped
2 tablespoons capers , drained
1/4 cup black olives , chopped
1/2 cup white wine
1/4 cup chicken stock or water

Cooking Instructions

1. Preheat the grill. In a bowl, combine the shallots, garlic, lime juice, sea salt, wine, oregano and pepper. Coat the snapper with the marinade and marinate in the refrigerator for 10 minutes.

2. While the fish is marinating, make the salsa. Grill the bell peppers and when charred evenly on all sides, cut them into julienne strips.

3. Heat the olive oil in a sauté pan over medium heat. Add the tomato, garlic and oregano and cook for 2 minutes. Add the peppers, chili pepper, capers, olives, wine and stock and simmer for 5 minutes over low heat. Season to taste and set aside until ready to use.

4. Grill the snapper fillets about 2 minutes on each side, depending upon thickness. Top with 2 tablespoons of the salsa. Garnish with a lime wedge and a sprig of fresh oregano.

Serving Size: 1 snapper filet with 2 tablespoons salsa

Nutrition Information

Number of Servings: 4
Calories
268
Protein
37 g
Total Carbohydrate
11 g
Dietary Fiber
2 g
Soluble Fiber
1 g
Insoluble Fiber
1 g
Sugar
4 g
Total Fat
6 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
63 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
54 %
Percent Calories from Carbohydrate
17 %
Percent Calories from Fat
20 %
Vitamin A
3013 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
1 mg
Vitamin B12
5 mcg
Biotin
1 mcg
Vitamin C
182 mg
Vitamin D
68 IU
Folate
35 mcg
Vitamin E
3 IU
Vitamin K
9 mcg
Pantothenic Acid
1 mg
Calcium
88 mg
Iron
1 mg
Phosphorus
380 mg
Potassium
1036 mg
Sodium
524 mg
Zinc
1 mg