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Sautéed Snapper with Vegetables

  • Prep 10 min
  • Total 30 min
  • Ingredients 12
  • Servings 4
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Ingredients

2
lb snapper filets
Salt and pepper, to season
1
tablespoon olive oil

For the sauce

2
garlic cloves, crushed
1
onion cut into strips
1
cup tomato sauce
8
cherry tomatoes cut in half
1/2
red pepper
1/2
yellow pepper
1/2
teaspoon minced oregano
1
tablespoon minced parsley
1
lemon, sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
309.8
% Daily Value
Total Fat
6.9g
11%
Saturated Fat
1.2g
6%
Cholesterol
83.9mg
28%
Sodium
1022.2mg
43%
Total Carbohydrate
12.3g
4%
Dietary Fiber
3.1g
12%
Sugars
5.4g
Protein
48.6g
% Daily Value*:
Vitamin C
143.30%
143%
Calcium
10.90%
11%
Iron
9.10%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Instead of snapper, use salmon or some other fish you like.

You can also add broccoli, mushrooms, cauliflower or make a bed of spinach and cook in aluminum foil.

Directions

  • 1 Season the fish with salt and pepper. Heat up a frying pan with oil and brown the fish on each side, being careful not to break the fish when flipping it. Remove from the frying pan and set aside.
  • 2 For the sauce: In the same frying pan, sauté the garlic, onion, add sauce and rest of ingredients, and let cook for about 7 minutes. Add over the fish, and let cook for another 15 minutes on low heat. Serve over white rice or with a salad.

Steaming or broiling fish is recommended in order to cut down the amount of fats in our meals. This time I made it in a frying pan with a little bit of oil and some sautéed vegetables. This way all the flavors come together and the result is sabroso. I like to serve it over a bed of white rice or potatoes. Try it!

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 10, 2015

Steaming or broiling fish is recommended in order to cut down the amount of fats in our meals. This time I made it in a frying pan with a little bit of oil and some sautéed vegetables. This way all the flavors come together and the result is sabroso. I like to serve it over a bed of white rice or potatoes. Try it!