Fish

Veracruz-Style Red Snapper (Trinh N. Bui) is for Dinner.

Veracruz-Style Red Snapper (Trinh N. Bui) takes several minutes to prepare.

Veracruz-Style Red Snapper (Trinh N. Bui) takes several minutes to cook.

Veracruz-Style Red Snapper (Trinh N. Bui) makes 4 servings.

The ingredients for Veracruz-Style Red Snapper (Trinh N. Bui) are:

4 (6-oz) red snapper fillets
cooking spray (Canola oil)
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp ground red pepper
1/4 c chopped fresh cilantro
1/4 c chopped pitted green olives
1/4 c bottled salsa
1 (16 oz) can pinto beans, drained
1 (14.5 oz) can diced organic tomatoes, drained
4 lime wedges (optional)

Here is how you make Veracruz-Style Red Snapper (Trinh N. Bui):

Yields 4 servings (serving size: 1 fish fillet, 1/2 cup salsa, and 1 lime wedge)-Prepare grill or broiler-Coat both sides of fish with cooking spray. Sprinkle fish with cumin, salt, and pepper. Place fish on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until fish flakes easily when tested with a fork.-Combine cilantro and remaining ingredients except lime. Serve fish with the salsa mixture and lime wedges, if desired.-Served best with a side of brown rice.Number of Servings: 4Recipe submitted by SparkPeople user HCC_BIOL1322.

The nutritional information for Veracruz-Style Red Snapper (Trinh N. Bui) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 377.0

• Total Fat: 7.3 g
• Cholesterol: 60.0 mg
• Sodium: 947.5 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 8.5 g
• Protein: 48.1 g