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Red Snapper Veracruz
Photo: Sorin Gheorghita

Red Snapper Veracruz

18 ingredients makes 8 servings openrecipes
Red Snapper Veracruz
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Estimated Nutrition (whole recipe, rough)

503
Calories
58g
Protein
15g
Fat
33g
Carbs

Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 16 portions →
Ingredient Portion assumed kcal
Snapper 100g cooked 128
Butter 1 tbsp (14g) 102
Shrimp 100g cooked 99
Onion 1 medium (110g) 44
Bell Pepper 1 medium (119g) 31
Wine 2 tbsp cooking wine (30ml) 25
Tomato 1 medium (123g) 22
Mushroom 1/2 cup sliced (35g) 15
Lemon juice of 1 lemon (48ml) 12
Chili 1 tsp (2.7g) 8
Black Pepper 1 tsp ground (2.3g) 6
Garlic 1 clove (3g) 4
Thyme 1 tsp dried (1.4g) 4
Capers 1 tbsp (9g) drained 2
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Seed not in our table 0
Sauce not in our table 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

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium onion, chopped
  • 1 (8-ounce) container sliced button mushrooms
  • 1/2 green bell pepper, chopped
  • 1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
  • 1 (14 3/4-ounce) can tomato puree
  • 1 (14 3/4-ounce) can diced tomatoes, drained
  • 1/2 cup dry white wine
  • 4 tablespoons chili sauce (such as Heinz)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons capers, drained
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced
  • 1/2 tablespoon dried thyme
  • 1/4 teaspoon salt, plus more to taste
  • 2 pounds fresh red snapper fillets
  • 1/2 pound shrimp, peeled and deveined
  • Freshly ground black pepper

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By epicurious · Recipe sourced from openrecipes

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