Red Snapper Vera Cruz

Red Snapper Vera Cruz
1 Tbsp. olive oil
1/2 onion, chopped
3 cloves garlic, minced
2 Tbsp. lemon juice 
2 c Italian style peeled tomatoes, drained and chopped
3 pickled jalape�o peppers, seeded and finely chopped
1/3 c Spanish olives, sliced 
1/2 tsp. oregano
2 Tbsp. capers, rinsed and drained
1/4 tsp. ground cinnamon
1/2 c orange juice
1-1/2 lbs. skinless red snapper fillets
2 Tbsp. lime juice
aluminum foil
2 Tbsp. parsley, chopped 
Heat oven to 350�F. Heat oil in an ovenproof casserole over medium
heat. Saut� onion and garlic 3-4 min, or until they begin to turn
golden. Stir in next 8 ingredients and bring to a boil. Reduce heat to
low and simmer 5 mins uncovered, stirring occasionally. Remove from
heat. Arrange fish fillets in a single layer on top of sauce. Drizzle with
lime juice and season with salt to taste. Cover loosely with foil.Bake
12-15 mins, or until fish flakes easily. Sprinkle with parsley just
before serving.
Per serving: cals 293, fat 7.6g, 23% cals from fat, chol
63mg, protein 38.2g, carbs 19.1g, fiber 2.9g, sugar 11.4g, sod 735mg,
diet points 6.4 
Live your questions now, and perhaps even without knowing it, you will live along some distant day into your answers.
**************************************
Rainer Maria Rilke
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes