Huachinango a la Veracruzano orRed Snapper in Tomato Sauce Recipe
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Directions:
- Preheat oven to 350.
- Rub fish-in and out with 1 teaspoon of the lime juice-set aside.
- Heat oil in a large heavy bottomed saucepan over medium low heat.
- Saute the onion for 1 min.
- Add the garlic and saute the mixture for 1 min more, stirring constantly.
- Stir in the tomatoes, cilantro, chili, salt and remaining lime juice.
- Simmer for 30 min stirring often.
- Place the fish in a greased shallow baking pan.
- Place 3 T.
- Of sauce in the cavity of the fish and pour the remaining on top.
- Bake for 18 minutes, turn and cook for 15 min more.
- Do a fork test and if it flakes its ready.
- Transfer to a serving platter and pour any remaining sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.89 Kcal (1126 kJ) | ||
| Calories from fat | 40.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.55g | 7% | |
|---|---|---|---|
| Cholesterol | 83.9mg | 28% | |
| Sodium | 294.21mg | 12% | |
| Potassium | 1104.64mg | 24% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 48.44g | 97% | |
| Vitamin C | 15mg | 25% | |
| Calcium | 87.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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