FISH VERACRUZ Yield: 6 servings Serving size: 4 ounces fish with 2-1/2 tablespoons sauce Source: "The Complete Idiot's Guide to Terrific Diabetic Meals" Info: http://diabeticgourmet.com/book_archive/details/76.shtml
INGREDIENTS Fish: - 1 pound red snapper fillets, in 6 portions - Juice of 1-1/2 lemons - Freshly ground black pepper to taste Sauce: - 1 tablespoon olive oil - 1-1/2 medium onions, sliced into thin strips - 3 large garlic cloves, minced - 2-1/4 pounds (about 12 medium) tomatoes, chopped - 3 tablespoons sliced, pitted green olives - 2 tablespoons drained capers - 1 can jalapeno pepper, seeded and sliced - Freshly ground pepper to taste DIRECTIONS Sprinkle fish with lemon juice and pepper. Set aside. For sauce, heat olive oil in a heavy-bottom saucepan over medium heat, and add onions and garlic. Saute, stirring, until onions are tender. Add tomatoes, olives, capers, and jalapeno, and bring to a simmer, stirring occasionally, for 30 minutes. Add pepper to taste and remove from the heat. Preheat the oven to 450 degrees F. Cut six double thicknesses of aluminum foil, large enough to accommodate fillets. Brush fillets with olive oil and place them on the foil squares. Spoon about 2 heaping tablespoons of sauce over each portion. Fold the foil loosely over fish and crimp the edges together tightly. Place on a baking sheet. Bake for 8 to 10 minutes. Place each foil pouch on a serving dish and have guests open them at the table. Nutritional Information Per Serving: Glycemic Index: 33, Glycemic Load: 4, Calories: 210, Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g, Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
