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Ingredientes
- 6 Tbsp. oil
- 1 can tomatoes - (# 2 1/2 size) minced
- 1 tsp sugar
- 3 tsp chili pwdr
- 1/2 tsp allspice
- 1 x garlic clove crushed
- 1/2 tsp grated orange rind Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. minced onion
- 6 x red snapper fillets - (to 8)
- 1 sm can pimientos minced coarsely
- 2 Tbsp. capers
- 1 jar green olives - (3 ounce) pitted, and minced coarsely Minced fresh parsley for garnish
Direcciones
- Heat 3 Tbsp. oil in heavy skillet. Combine the tomatoes with the sugar, chili pwdr, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 min, covered.
- Coat baking dish with remaining oil. Put the fish in baking dish; add in the pimientos, capers and olives to the tomato mix and pour over the fish. Bake in a moderate (350 degree) oven for about 30 to 35 min or possibly till fish flakes easily when pierced with a fork. Sprinkle with just sufficient fresh parsley to add in a little color.
- This recipe yields 6 servings;
- Comments: Serve the potatoes on the side or possibly some people prefer to add in cubed, warm, boiled potatoes to the fish during the last 5 to 7 min of cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 6 servings | |
| Calories 398 | |
| Calories from Fat 319 | 80% |
| Total Fat 35.76g | 45% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.35g | |
| Cholesterol 66mg | 22% |
| Sodium 1145mg | 48% |
| Potassium 207mg | 6% |
| Total Carbs 4.57g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.12g | 1% |
| Protein 16.04g | 26% |
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