Red Snapper Veracruz

1. using your hands crush the tomatoes.

2. add olive oil to skillet, saute onions and garlic until softened.

3. add tomatoes and spices and simmer until thickened, about 10-15 minutes.

4. add olives, raisins, capers and simmer 10 minutes more.

5. preheat oven to 425.

6. in a glass baking dish spoon sauce over bottom.

7. add snapper fillets and top with remaining sauce.

8. bake uncovered for 20 minutes.

9. remove, garnish with almonds.

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Nutrient	Quantity
Total fats	68.5881 g
Protein	543.761 g
Carbohydrates	29.999 g
Energy	3030.4274 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9389 g
Water	2515.5857 g
Aspartic acid	0.5438 g
Calcium, Ca	3350.8541 mg
Lutein + zeaxanthin	762.0936 g
Fiber, total dietary	7.6659 g
Fatty acids, total saturated 22:0	0.0697 g
Carotene, beta	1433.6535 g
Niacin	31.8467 mg
Vitamin A, RAE	945.575 g
Arginine	0.2932 g
Riboflavin	4.2226 mg
Tocopherol, beta	0.0817 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0186 g
Fatty acids, total saturated 20:1	0.1681 g
Glutamic acid	1.4961 g
Sodium, Na	2278.6456 mg
Fatty acids, total saturated 16:1 undifferentiated	1.0893 g
Total lipid (fat)	68.5881 g
Manganese, Mn	0.7869 mg
Fructose	5.1583 g
Proline	0.1293 g
Fatty acids, total saturated 16:0	8.7109 g
Sucrose	1.6113 g
Choline, total	1798.0408 mg
Sugars, total	13.0069 g
Serine	0.1285 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	2.0553 g
Fatty acids, total saturated 20:4 undifferentiated	1.4147 g
Vitamin B-6	3.788 mg
Selenium, Se	459.388 g
Ash	36.2382 g
Fatty acids, total saturated 18:1 undifferentiated	40.6127 g
Pantothenic acid	0.5118 mg
Phenylalanine	0.1413 g
Copper, Cu	7.1157 mg
Betaine	0.7314 mg
Thiamin	3.4532 mg
Retinol	816.0019 g
Methionine	0.0304 g
Iron, Fe	41.337 mg
Carbohydrate, by difference	29.999 g
Phosphorus, P	5020.3623 mg
Folate, total	494.7971 g
Tocopherol, gamma	1.4892 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.6256 g
Lycopene	5747.7811 g
Alanine	0.1356 g
Cholesterol	1360.0031 mg
Valine	0.1307 g
Fatty acids, total saturated 18:2 undifferentiated	6.4394 g
Glycine	0.1269 g
Carotene, alpha	226.2222 g
Glucose (dextrose)	6.0014 g
Fatty acids, total saturated 14:0	0.0617 g
Zinc, Zn	28.1733 mg
Isoleucine	0.1043 g
Tocopherol, delta	0.0276 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	10.6442 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	0.1624 g
Tocotrienol, alpha	0.0863 mg
Vitamin A, IU	5299.8308 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.3266 g
Folate, DFE	494.7971 g
Tryptophan	0.0512 g
Vitamin C, total ascorbic acid	56.1688 mg
Phytosterols	173.7032 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	0.0214 g
Fatty acids, total saturated 20:0	0.2236 g
Tyrosine	0.0761 g
Vitamin B-12	27.2001 g
Vitamin K (phylloquinone)	201.1909 g
Fatty acids, total saturated	11.145 g
Histidine	0.0728 g
Fatty acids, total monounsaturated	41.9383 g
Threonine	0.127 g
Folate, food	494.7971 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Cryptoxanthin, beta	0.21 g
Vitamin E (alpha-tocopherol)	23.3507 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.8976 g
Magnesium, Mg	604.3999 mg
Lysine	0.1761 g
Potassium, K	7142.4585 mg
Cystine	0.0367 g
Fluoride, F	6.8979 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.25 cup	477.36	0	54
Onion	1 cup	64	14.944	0.16
Bay leaf	3	0	0	0
Tomato	1 can	40.2099	8.6898	0.4468
Parsley	2 tablespoons	2.736	0.4811	0.06
Oregano	1 tablespoon	7.95	2.0676	0.1284
Almond	0	0	0	0
caper	2 tablespoons	3.956	0.8411	0.1479
green olive	0.25 cup	2420.8055	0	13.6
red snapper fillet	6	2420.8055	0	13.6