Ingredients for Red Snapper Veracruz Skillet
- 1 lb grouper fillets (or red snapper)
- 1/4 cup lime juice
- Pinch of salt
- Cooking Spray
- Vegetable Oil
- 1 medium onion, chopped
- Fresh Tomatoes
- Roasted Red Peppers
- Jalapeno Pepper
- Lime Slice
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How to Make Red Snapper Veracruz Skillet
- Marinate fillets (about 1 lb) in 1/4 cup lime juice and a pinch of salt for 2 hours (prep time included).
- Coat a large nonstick skillet with cooking spray and add 1 tablespoon olive oil.
- Heat skillet over medium-high heat.
- Sauté 1 medium onion, chopped, until tender (about 5 minutes).
- Add 1 (14.5 ounce) can diced tomatoes, undrained, 1/2 red bell pepper, chopped, and 1-2 jalapeño peppers, minced (adjust to taste).
- Cover and cook for 7 minutes, stirring occasionally.
- Remove fillets from marinade and arrange over the tomato mixture in the skillet. Discard the marinade.
- Cover and cook for 6 minutes per side, or until the fish flakes easily with a fork. Use thinner fillets for faster cooking time.
- Remove the cooked fish and keep warm.
- Continue cooking the tomato mixture uncovered for 2-3 minutes, or until any excess liquid evaporates.
- Serve the fish over pasta (optional) and top with the tomato mixture. Garnish with lime wedges, if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
12g
Fat
2g
Carbs
2g
