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Fish Veracruz Style (under An Hour)

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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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