SNAPPER VERA CRUZ
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:30:00
Calories: 385
Fat: 17 grams
Protein: 48 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
1/4 cup olive oil
1 medium onion, chopped
2 garlic cloves, pushed through a press
1 cup canned chopped tomatoes, with liquid
1/2 of a 4 ounce can chopped green chiles, drained and
patted dry
2 tablespoons chopped fresh cilantro, plus extra for garnish
2 pounds red snapper fillets
2 tablespoons capers, drained
6 stuffed green olives, sliced
1. Heat oven to 400 F. Heat oil in a large nonstick skillet
over medium heat. Cook onion 5 minutes, until
softened. Add garlic and cook 1 minute more. Stir in
tomatoes, chiles, and cilantro. Cook 10 minutes, until
mixture thickens slightly.
2. Arrange snapper fillets in a 9" x 13" baking dish.
Sprinkle with salt and pepper. Spoon sauce evenly over
fish. Top with olives and capers. Cover with foil.
3. Bake 20 minutes, just until fish is cooked through.
Garnish with chopped cilantro.
This famous dish from coastal Mexico has a light, delicate flavor.
Though snapper is classic, any white firm-fleshed fish may be
substituted.
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