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Red Snapper Vera Cruz
1 Tbsp. olive oil 1/2 onion, chopped 3 cloves garlic, minced 2 Tbsp. lemon juice 2 c Italian style peeled tomatoes, drained and chopped 3 pickled jalape�o peppers, seeded and finely chopped 1/3 c Spanish olives, sliced 1/2 tsp. oregano 2 Tbsp. capers, rinsed and drained 1/4 tsp. ground cinnamon 1/2 c orange juice 1-1/2 lbs. skinless red snapper fillets 2 Tbsp. lime juice aluminum foil 2 Tbsp. parsley, chopped
Heat oven to 350�F. Heat oil in an ovenproof casserole over medium heat. Saut� onion and garlic 3-4 min, or until they begin to turn golden. Stir in next 8 ingredients and bring to a boil. Reduce heat to low and simmer 5 mins uncovered, stirring occasionally. Remove from heat. Arrange fish fillets in a single layer on top of sauce. Drizzle with lime juice and season with salt to taste. Cover loosely with foil.Bake 12-15 mins, or until fish flakes easily. Sprinkle with parsley just before serving.
Per serving: cals 293, fat 7.6g, 23% cals from fat, chol 63mg, protein 38.2g, carbs 19.1g, fiber 2.9g, sugar 11.4g, sod 735mg, diet points 6.4
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Rainer Maria Rilke