| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Veracruz |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Shallot, peeled and minced |
| 1 |
|
Green bell pepper, diced |
| 1 |
|
Jalapeno, seeded and minced |
| 1 |
T |
Olive oil, plus extra for |
|
|
greasing pan |
| 1 |
c |
Diced tomatoes |
| 2 |
T |
Capers |
| 2 |
T |
Chopped pitted green olives |
|
|
Salt |
|
|
Freshly ground white pepper |
| 1 |
|
Snapper, 10-ounce or |
|
|
grouper fillet cut into |
|
|
pieces |
| 1 |
T |
Minced cilantro |
| 3/4 |
c |
Rice |
| 1 1/2 |
c |
Chicken broth or water |
|
|
Grated zest of 1 lemon |
| 1 |
t |
Minced jalapeno |
| 1 |
t |
Lemon juice |
|
|
Salt |
| 1 3/25 |
|
ms fiber. |
| 9/22 |
|
m fiber. Posted to CHILE-HEADS DIGEST V4 #213 by J, m fiber. Posted to CHILE-HEADS DIGEST V4 #213 by Judy Howle |
INSTRUCTIONS
2
from LA Times Saute shallot, bell pepper and jalapeno in olive oil in
medium pan until peppers are tender, about 5 minutes. Add tomatoes,
capers, olives and salt and pepper to taste and cook until pulpy,
about 5 minutes. Place fish in oiled baking dish. Spoon on tomato
sauce. Bake at 400 degrees until fish is white and firm throughout,
about 30 minutes. Sprinkle with cilantro and serve with Lemon-Scented
Rice. 2 servings. Each serving without rice: 194 calories; 393 mg
sodium; 38 mg cholesterol; 8 grams fat; 9 grams carbohydrates; 25
grams protein; LEMON-SCENTED RICE Combine rice, chicken broth and zest
in medium pan. Bring to boil. Reduce heat to low, cover and simmer
until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice
and salt to taste. 2 servings. Each serving: 286 calories; 734 mg
sodium; 1 mg cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams
protein; <howle@ebicom.net> on Nov 24, 1997
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