Red Snapper Veracruz Recipe

1 pound red snapper (4 fillets)
1 tablespoon olive oil
1 small onion, sliced
1 medium tomato, diced
1 medium red, green or yellow bell pepper, thinly sliced
1 tablespoon garlic, crushed
1 jalapeno, chopped
1/2 teaspoon dried oregano
1 bay leaf
juice from 2 lemons (approx. 1/4 cup)
1 lemon, sliced
Saute onion, bell pepper, garlic and jalapeno in olive
oil until crisp-tender. Place red snapper fillets in a
shallow baking dish that has been sprayed with cooking spray.
Pour the vegetable mixture and the tomatoes over the red snapper
and top with lemon juice, oregano, bay leaf and sliced lemon.
Cover tightly and bake at 325 degress for 25-30 minutes or until
fish begins to flake. During last 5 minutes, cook uncovered and
add liquid if needed. (can also be done on grill wrapped in foil)

Makes 4 servings
Serving Size: 1 filet and 4 ounces vegetables

Nutrients per serving:
Calories: 175
Total fat: 5 grams
Saturated fat: 1 gram
Cholesterol: 42 mg
Sodium: 79 mg
Carbohydrate: 7 grams
Protein: 24 grams