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Baked Snapper in Spicy Tomato Sauce
Source: dLife

This spicy dish adds a Mexican flair to your table, combining fish with tomatoes, olives, and jalapeno peppers.

Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 320.3
Total Carbs 16.3 g
Dietary Fiber 4.6 g
Sugars 10.0 g
Total Fat 3.4 g
Saturated Fat 0.7 g
Unsaturated Fat 1.2 g
Potassium 1373.7 mg
Protein 53.1 g
Sodium 242.8 mg
Dietary Exchanges
, 3 Vegetables , 7 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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12 oz  medium onions
2 tbsp  minced garlic
1 cup  red bell peppers, sliced
0 1/2 cup  fresh chopped celery
2 oz  Pimientos, canned, whole
1 oz  whole jalapeno pepper
1 tbsp  capers
29 oz  Tomatoes, stewed, unsalted, canned
0 1/4 tsp  fennel seed
24 oz  red snapper
  1. Preheat oven to 400 degrees F.
  2. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray and set aside.
  3. Spray a large nonstick pan with nonstick cooking spray and heat over medium high heat until hot.
  4. Add onion and garlic, and cook until tender, about 5 minutes.
  5. Add red peppers, celery, olives, jalapeno peppers, and capers, cook 10 minutes, stirring often.
  6. Add tomatoes and fennel seeds and cook uncovered for 15 more minutes.
  7. Place fillets in coated baking dish and spoon tomato mixture on top, bake until fish flakes easily with a fork, about 15 minutes.

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