Red Snapper Veracruzano

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.

2. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.

3. Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

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Nutrient	Quantity
Total fats	37.4051 g
Protein	361.724 g
Carbohydrates	20.0448 g
Energy	1947.2203 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.8937 g
Water	1564.4624 g
Aspartic acid	0.2255 g
Calcium, Ca	2243.8682 mg
Lutein + zeaxanthin	64.77 g
Fiber, total dietary	4.077 g
Fatty acids, total saturated 22:0	0.0924 g
Carotene, beta	32.31 g
Niacin	20.3439 mg
Vitamin A, RAE	546.5512 g
Fatty acids, total trans-polyenoic	0.1022 g
Arginine	0.2456 g
Riboflavin	2.7895 mg
Tocopherol, beta	0.0028 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	2.577 g
Fatty acids, total saturated 20:1	0.3688 g
Glutamic acid	0.5128 g
Stigmasterol	0.84 mg
Sodium, Na	1241.8595 mg
Fatty acids, total saturated 16:1 undifferentiated	0.332 g
Total lipid (fat)	37.4051 g
Manganese, Mn	0.5438 mg
Fructose	1.9689 g
Proline	0.0814 g
Fatty acids, total saturated 16:0	2.9206 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	5.2192 g
Sucrose	1.5123 g
Choline, total	1191.6283 mg
Fatty acids, total polyunsaturated 18:1 t	0.0084 g
Sugars, total	6.6027 g
Serine	0.0637 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.2403 g
Fatty acids, total saturated 20:4 undifferentiated	0.9429 g
Vitamin B-6	2.5355 mg
Selenium, Se	307.2297 g
Ash	22.7011 g
Tocotrienol, delta	0.0028 mg
Fatty acids, total saturated 18:1 undifferentiated	18.6542 g
Pantothenic acid	0.2836 mg
Phenylalanine	0.073 g
Beta-sitosterol	115.64 mg
Copper, Cu	4.6467 mg
Betaine	0.444 mg
Thiamin	2.2743 mg
Retinol	544.0012 g
Methionine	0.0159 g
Iron, Fe	27.0097 mg
Carbohydrate, by difference	20.0448 g
Phosphorus, P	3330.3074 mg
Folate, total	307.9706 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1022 g
Tocopherol, gamma	8.3878 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4171 g
Alanine	0.0623 g
Cholesterol	906.6687 mg
Valine	0.084 g
Fatty acids, total saturated 18:2 undifferentiated	5.9892 g
Glycine	0.077 g
Carotene, alpha	0.6 g
Glucose (dextrose)	3.012 g
Fatty acids, total saturated 14:0	0.0424 g
Zinc, Zn	18.6083 mg
Isoleucine	0.0602 g
Tocopherol, delta	0.3048 mg
Fatty acids, total saturated 12:0	0.0074 g
Fatty acids, total polyunsaturated	11.059 g
Leucine	0.0979 g
Tocotrienol, alpha	0.0684 mg
Vitamin A, IU	1868.4474 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2176 g
Folate, DFE	307.9706 g
Tryptophan	0.035 g
Vitamin C, total ascorbic acid	14.913 mg
Phytosterols	28.59 mg
Galactose	0.0045 g
Fatty acids, total polyunsaturated 18:1 c	17.3013 g
Fatty acids, total saturated 20:0	0.182 g
Campesterol	67.48 mg
Tyrosine	0.0396 g
Vitamin B-12	18.1334 g
Vitamin K (phylloquinone)	41.2323 g
Fatty acids, total saturated	4.4853 g
Histidine	0.0389 g
Fatty acids, total monounsaturated	19.3553 g
Threonine	0.06 g
Folate, food	307.9706 g
Cryptoxanthin, beta	0.21 g
Vitamin E (alpha-tocopherol)	14.5429 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5984 g
Fatty acids, total trans	0.1106 g
Fatty acids, total trans-monoenoic	0.0084 g
Magnesium, Mg	388.7675 mg
Lysine	0.1063 g
Potassium, K	4475.5961 mg
Cystine	0.0171 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	60	14.01	0.15
Oregano	1 tablespoon	7.95	2.0676	0.1284
Garlic Clove	4	17.88	3.9672	0.06
jalapeno pepper	1 tablespoon	0	0	0
salt pepper	0	1613.8703	0	9.0667
canola oil	2 tablespoons	247.52	0	28
plum tomato	3	1613.8703	0	9.0667
green olive	0.5 cup	1613.8703	0	9.0667
red snapper fillet	4	1613.8703	0	9.0667
lime wedge	0	1613.8703	0	9.0667