Recipe - Fish Veracruz Style (Under An Hour)

1 lg Shallot; peeled and minced
1 small Green bell pepper; minced
1 Jalapeno; seeded and minced
1 tablespoon Olive oil; plus extra for
greasing pan
1 cup Diced tomatoes
2 tablespoon Capers
2 tablespoon Chopped pitted green olives
Salt
Freshly ground white pepper
1 Snapper (10ounce) or
grouper fillet, cut into 2
pieces
1 tablespoon Minced cilantro

LEMONSCENTED RICE
Three fourths cup Rice
1 One half cup Chicken broth or water
Grated zest of 1 lemon
1 teaspoon Minced jalapeno
1 teaspoon Lemon juice
Salt

from LA Times

Saute shallot, bell pepper and jalapeno in olive oil in medium pan until
peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt
and pepper to taste and cook until pulpy, about 5 minutes. Place fish in
oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is
white and firm throughout, about 30 minutes. Sprinkle with cilantro and
serve with LemonScented Rice. 2 servings. Each serving without rice: 194
calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams
carbohydrates; 25 grams protein; 1.12 grams fiber.

LEMONSCENTED RICE Combine rice, chicken broth and zest in medium pan.
Bring to boil. Reduce heat to low, cover and simmer until rice is tender,
about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.
2 servings. Each serving: 286 calories; 734 mg sodium; 1 mg
cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein;
0.41 gram fiber.
Posted to CHILEHEADS DIGEST V4 #213 by Judy Howle howle@ebicom.net on
Nov 24, 1997