Ingrid Hoffmann's Veracruz-Style Red Snapper

Ingrid Hoffmann's Veracruz-Style Red Snapper
Recipe Credit: . Photo Credit: Andrew Meade.
Summary
Celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network's "Simply Delicioso" and Telefutura/Univision's "Delicioso" shares one of her favorite ways to prepare fish.
  • Servings
    4 Servings
  • Serving size
    1 fillet plus 3/4 cup sauce
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 fillet plus 3/4 cup sauce
  • Amount per serving Calories 315

  • Total Fat 11g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 420mg
  • Total Carbohydrate 18g
    • Dietary Fiber 5g
    • Total Sugars 11g
  • Protein 37g
  • Potassium 1410mg
  • Phosphorus 350mg

Choices/Exchanges: 3 Nonstarchy vegetable, 4 Lean protein, 1 Fat

Ingredients

Ingredients

  • nonstick cooking spray
    1
  • corn oil
    2 tbsp
  • white onion (finely chopped)
    1/2
  • garlic (minced)
    3 clove
  • diced tomatoes
    28 oz
  • fresh parsley (finely chopped)
    3 tbsp
  • golden raisins
    2 tbsp
  • fresh oregano (finely chopped)
    1 tbsp
  • capers
    1 tbsp
  • bay leaves
    3
  • jalapeño pepper (unseeded and finely chopped)
    1
  • salt
    1/8 tsp
  • green olives (pitted and chopped)
    1/3 cup
  • red snapper (divided into 4 6-oz portions)
    2 lbs
Directions

Directions

  1. Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.

  2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.

  3. Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.

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