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Red Snapper Vera Cruz

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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

Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers.

Rainer Maria Rilke

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