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Low-Fat Snapper Veracruz Recipe Low Carb



Servings: 4


4 (4-ounce) red snapper fillets

1/2 cup lime juice

Vegetable cooking spray

1/2 cup chopped onion

2 cups chopped tomato

1 (2-ounce) jar diced pimiento, drained

2 tablespoons canned chopped green chilies

1 teaspoon dried parsley flakes

1/4 teaspoon salt

Dash of hot sauce

Lime slices (optional)

Flat-leaf parsley sprigs (optional)


Nutrition Facts



3 Very Lean Meat

1 Vegetable


Calories 149

Fat 2.1g

Cholesterol 42mg

Sodium 242mg

Carbohydrate 7.9g

Fiber 1.7g

Protein 24.6g

Cooking Methods

  1. Place fillets in a shallow dish; pour lime juice over fillets. Cover and marinate in refrigerator for 15 minutes.

  2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, and cook until tender. Add tomato and next 5 ingredients. Cover and cook over medium heat 7 minutes or until thoroughly heated.

  3. Remove fillets from lime juice; discard lime juice. Place fillets in skillet with tomato mixture. Cover and cook 6 to 8 minutes, or until fish flakes easily when tested with a fork.

  4. Transfer fillets to individual serving plates, and keep warm.

  5. Continue cooking tomato mixture, uncovered, 10 minutes or until liquid evaporates.

  6. Spoon tomato mixture evenly over fillets. If desired, garnish with lime slices and parsley sprigs.

Fun Facts / Cooking Tips

If snapper is unavailable, grouper, redfish or halibut will work just as well in this healthy Mexican seafood dish.

Cooking Tip: Fresh fish is best cooked the day it is purchased. If you need to keep it overnight, rinse fish under cold water, pat dry, and wrap in wax paper. Seal fish in a zip-top plastic bag. Place the bag in a bowl of ice cubes and store in the refrigerator.



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