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Red Snapper Vera Cruz (oven)

Nonstick cooking spray 
1 teaspoon olive oil 
1/4 large onion, thinly sliced 
1/3 cup low sodium fish or vegetable broth, defatted* and divided 
2 cloves garlic, minced 
1 cup GUILTLESS GOURMETŪ Roasted Red Pepper Salsa (or substitute)
20 ounces fresh red snapper, tilapia, sea bass or halibut fillets 

*To remove fat from broth, simply chill the canned broth thoroughly. Open the can and use a spoon to lift out any solid fat floating on the surface of the broth

Preheat oven to 400°F
Coat baking dish with cooking spray. (Dish needs to be large enough for fish to fit snugly together.)
Heat oil in large nonstick skillet over medium heat until hot
Add onion; cook and stir until onion is translucent
Stir in 3 tablespoons broth
Add garlic; cook and stir 1 minute more
Stir in remaining broth and salsa
Bring mixture to a boil
Reduce heat to low; simmer about 2 minutes or until heated through

Wash fish thoroughly; pat dry with paper towels
Place in prepared baking dish, overlapping thin edges to obtain an overall equal thickness
Pour and spread salsa mixture over fish
Bake 15 minutes or until fish turns opaque and flakes easily when tested with fork
Serve hot

Food exchange 4 meat 1/2 vegetable
(1/4 of total recipe (without garnish)) Calories 184 Calories from Fat 16 % Total Fat 3 g Saturated Fat <1 g 
Cholesterol 52 mg Carbohydrate 6 g Protein 30 g Sodium 353 mg

Courtesy Diabetic Cooking

Serves 4