Low-salt caribbean snapper - sl 1/87

12 servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
1 large Onion; sliced
2 larges Tomatoes; peeled and chopped
1 teaspoon Sugar
½ teaspoon Dried whole oregano
¼ teaspoon Dried whole thyme
1½ teaspoon Fresh parsley; chopped
½ each Bay leaf; crumbled
¼ cup ;water
1 dash Hot sauce
3 pounds Red snapper fillets or other lean white fish fillets
1½ tablespoon Lemon juice
1 small Garlic clove; minced
1 large Onion; chopped
½ cup Green pepper; chopped
1 tablespoon Olive oil
¼ cup Sliced almonds; toasted

Directions

Coat a 13"x9"x2" baking dish with vegetable cooking spray. Arrange sliced onion in dish; add the tomatoes and next 5 ingredients.

Combine water and hot sauce; gently pour over tomato mixture. Rub fillets with lemon juice and arrange in the baking dish.

Saute garlic, chopped onion, and green pepper in olive oil about 3 minutes; spoon over fillets. Cover and bake at 400 degrees for 40 to 45 minutes or until fish flakes easily when tested with a fork.

Garnish with almonds. Yield: 12 servings.

Each 3-oz serving: 147 calories, 23.5g protein, 3.4g fat, 4.8g carbohydrate, 62mg cholesterol, 22mg sodium, and 260mg calcium.

Recipe from Linda Giar in January, 1987"Southern Living".

Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-18-95

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