Red Snapper Veracruz

Huachinango-a-la-veracruzana-2

Red snapper contains highly digestible protein, is low in cholesterol and is an excellent source of minerals like calcium and iron, as well as vitamins A, B and C. We recommend eating fish 2 or 3 times a week.

Ingredients

  • 8 medium slices of red snapper fillet
  • Salt and pepper
  • 2 tsp lemon juice
  • 1 cup Nutrioli®
  • 1 cup flour
  • 4 tomatoes
  • 1 onion (sliced)
  • 2 cloves garlic (diced)
  • 2 bay leaves
  • 1 pinch of dried oregano
  • ½ cup parsley (chopped)
  • 6 long chilies
  • 12 olives, pitted and cut in half
    Valor nutritivo por porción

  • 389 kcal
  • 18g Fats
  • 35g Proteins
  • 20g Carbohydrates

Directions

  1. Rinse and drain fish. Dry with paper towels and arrange on a plate. Season with salt, pepper and lemon juice, and let rest for 10 minutes.
  2. Warm a tablespoon of Nutrioli® in a skillet over medium heat. Sauté onion and garlic until translucent. Chop tomatoes roughly in blender. If necessary, add ½ cup water. Pour over sautéed onion. Add bay leaf, oregano and salt. Let sauce simmer for 15 minutes over low heat.
  3. Dredge fish in flour and shake off excess. Heat Nutrioli® in a deep skillet and fry fish in batches for 3 minutes on each side or until golden-brown. Place on paper towel to absorb excess oil. Serve with tomato sauce, accompanied by chilies.

 

TIPS:

Can be served with white rice.



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