Photo: K8
Veracruz-Style Red Snapper
14 ingredients
15 min + 25 min
2 servings
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See how to make a quick and delicious Mexican Gulf Coast seafood recipe.
Estimated Nutrition (whole recipe, rough)
440
Calories
32g
Protein
17g
Fat
46g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon capers
- 1 tablespoon caper juice
- 1 cup cherry tomatoes, halved
- 1/3 cup pitted, sliced green olives (such as Castelvetrano)
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons chopped fresh oregano
- 2 teaspoons olive oil
- 2 (7 ounce) red snapper fillets, cut in half
- salt and pepper to taste
- 1/2 teaspoon cayenne pepper, or more to taste
- 2 limes, juiced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes