Filled with some of my all-time favorite ingredients like capers, olives, and pickled jalapeno, i love how this red snapper a la veracruzana comes together.
Ingredients for Red Snapper a La Veracruzana Recipe
1/2 tablespoon Extra virgin olive oil
1 Cloves minced garlic
0.17 cup White onion, finely diced
1 cup Roma tomatoes, seeds removed and diced small about 3 tomatoes
1 tablespoon Jarred pickled jalapenoes, very finely diced
1/4 teaspoon Kosher salt
1/4 teaspoon Freshly cracked black pepper
1/2 cup Canned crushed tomatoes
1/4 cup Pimiento stuffed olives, sliced
1/2 tablespoon Capers, drained and rinsed
1/4 teaspoon Dried oregano
1/2 tablespoon Lime juice
1/2 tablespoon Parsley, finely chopped
3-4 ounce 2 [ ] filets of red snapper
1/4 teaspoon Kosher salt
0.13 teaspoon Freshly cracked black pepper
1 tablespoon Avocado oil
1/2 tablespoon Olive oil
1/2 Medium zucchini, cut in 1/2 lengthwise and sliced thin
1/2 Medium squash, cut in 1/2 lengthwise and sliced thin
As required Kosher salt, to taste
As required Black pepper, to taste
1/2 Lime, cut into wedges for serving
Nutrition value
324
calories per serving
19 g Fat27 g Protein12 g Carbs8 g FiberOther
Current Totals
Fat
19g
Protein
27g
Carbs
12g
Fiber
8g
MacroNutrients
Carbs
12g
Protein
27g
Fiber
8g
Fats
Fat
19g
Vitamins & Minerals
Calcium
110mg
Iron
3mg
Vitamin A
2406mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
67mg
Vitamin B9
1467mcg
Vitamin B12
0mcg
Vitamin C
100mg
Vitamin E
4mg
Copper
< 1mcg
Magnesium
109mg
Manganese
2mg
Phosphorus
276mg
Selenium
15mcg
Zinc
1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment