Grilled Fish Veracruz
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 378.3
- Total Fat: 11.7 g
- Cholesterol: 79.9 mg
- Sodium: 466.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.2 g
- Protein: 46.3 g
View full nutritional breakdown of Grilled Fish Veracruz calories by ingredient
Introduction
Great way to "grill" any white fish. We used yellow-eye sea bass and it is delicious. Also can use red snapper, trout, cod, and halibut. I intend to use this family favorite with all of these and anything else they drag up and fillet. Great way to "grill" any white fish. We used yellow-eye sea bass and it is delicious. Also can use red snapper, trout, cod, and halibut. I intend to use this family favorite with all of these and anything else they drag up and fillet.Number of Servings: 4
Ingredients
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2 C sweet pepper, strips or coarsely chopped chunks
1 C onion, chopped
3 cloves garlic, minced
1 T olive oil
24 oz. (approx.) salsa, medium
1/3 C dry red wine
3 T lemon juice (or lime)
2 t oregano, dried, crushed
1 t cumin, ground
1 C ripe olives, halved
2 T capers, drained
4 1/4-lb fish fillets
Directions
*Prepare grill, preheat to med high (350 degrees F)
*In large skillet, sauté green pepper, onion, and garlic in oil until tender.
*Stir in salsa, wine, lemon juice, oregano, and cumin. Bring to a boil. Reduce heat to low; simmer 8 minutes.
*Remove from heat and stir in olives and capers. Cool uncovered for 5 minutes.
*Cut aluminum foil into 8 12-inch lengths. Place fillets on 4 of the pieces. Top each with 1/4 of the sauce. Cover with another piece of foil; seal edges tightly. Place packets on a baking sheet to transfer to the grill.
*Place packets on grill using indirect heat. Cover and cook 30 minutes -- fish should flake easily in center.
*Remove fish and sauce from foil. Serve with lemon wedges.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WOODS7448.
*In large skillet, sauté green pepper, onion, and garlic in oil until tender.
*Stir in salsa, wine, lemon juice, oregano, and cumin. Bring to a boil. Reduce heat to low; simmer 8 minutes.
*Remove from heat and stir in olives and capers. Cool uncovered for 5 minutes.
*Cut aluminum foil into 8 12-inch lengths. Place fillets on 4 of the pieces. Top each with 1/4 of the sauce. Cover with another piece of foil; seal edges tightly. Place packets on a baking sheet to transfer to the grill.
*Place packets on grill using indirect heat. Cover and cook 30 minutes -- fish should flake easily in center.
*Remove fish and sauce from foil. Serve with lemon wedges.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user WOODS7448.