I’m a big fan of “bottom-of-the-drawer” meals. I don’t like to waste fresh produce, so usually by the end of the week I am forced to get creative with whatever ingredients are left hanging around the fridge. In this case, it was a pepper, some cherry tomatoes. and a few scallions.
Now when it comes to fish, I usually travel one of two roads. It’s either I buy fresh fish the day of the meal OR pull some frozen fish out of the freezer. I always keep some frozen fish in the freezer for a last minute meal. I have to say, I am often surprised at how good frozen fish can be so if the idea of frozen fish kinda gives you goose bumps, I would encourage you to at least give it a try. You might just end up like me, surprised BUT very grateful!
As for this meal, I picked up some snapper at the fish store. Why snapper you ask? Because it was on sale. (Which is another good tip when trying to experiment with new ingredients in your kitchen… instead of going to the grocery store with a specific list in mind, try going and buying ingredients that are on sale. Not only will you save a few bucks, but you will end up trying foods that you may have never thought to buy).
To make this dish a complete meal, serve along side a fast cooking grain like, quinoa, whole wheat couscous, or some boil-in-a-bag brown rice.
And then don’t try telling me that you don’t have time to cook a healthy dinner;).
Red Snapper Veracruz
Yield: Serves 2
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 2-4 oz. fillets of red snapper
- 3 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tsp smoked paprika
- 1 orange pepper, chopped up
- 10 cherry tomatoes, halved
- 2 green onions, chopped
Mix lemon, garlic and smoked paprika in a small bowl. Place snapper fillets in a shallow baking dish and coat with lemon mixture.
Sprinkle peppers, scallions and tomatoes over top of the snapper.
Season with salt and pepper and cover with some foil.
Bake at 350F for about 30 minutes or until the fish is white and
Nutrients per serving; Calories: 176; Total Fat: 1.5g; Saturated Fat: 0.6g; Cholesterol: 46mg; Sodium: 71mg; Carbohydrate: 12.6g; Dietary Fiber: 2.3g; Sugars: 2.9g; Protein: 25.2g