Ingredients
8
8 servings
- •¼ cup olive oil
- •1 small green bell pepper, chopped
- •1 onion, chopped
- •3 cloves garlic, minced
- •¼ teaspoon ground white pepper
- •1 teaspoon ground cinnamon
- •1 lime, juiced
- •½ cup pimento-stuffed green olives, sliced
- •¼ cup canned diced green chiles, drained
- •3 large tomatoes, seeded and coarsely chopped
- •4 (8 ounce) fillets red snapper
- •1 tablespoon capers, rinsed and drained
Instructions
- Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.
Nutritional Facts
Per 8 servings
- Calories: 212
- Carbohydrate: 7g
- Fat: 10g
- Fiber: 2g
- Protein: 24g
- Sugar: 3g
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