Snapper Veracruz

1. Heat extra virgin olive oil in large pan or saute pan.

2. Saute fish until golden brown.

3. Turn fish, add garlic, jalapeno, onion, olives and tomatoes.

4. Saute for 2 minutes and deglaze with sherry.

5. Add tomato juice and simmer for an additional 2 minutes.

6. Add lime juice, fresh cilantro and salt and pepper.

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Nutrient	Quantity
Total fats	69.3119 g
Protein	48.2206 g
Carbohydrates	19.4203 g
Energy	884.2407 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5695 g
Water	461.9905 g
Aspartic acid	0.3926 g
Calcium, Ca	327.9042 mg
Lutein + zeaxanthin	252.2062 g
Fiber, total dietary	3.259 g
Fatty acids, total saturated 22:0	0.0873 g
Carotene, beta	857.0987 g
Niacin	4.0474 mg
Vitamin A, RAE	144.055 g
Arginine	0.1825 g
Riboflavin	0.4932 mg
Tocopherol, beta	0.1034 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0089 g
Fatty acids, total saturated 20:1	0.2099 g
Glutamic acid	1.1154 g
Stigmasterol	0.12 mg
Sodium, Na	178.3996 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8824 g
Total lipid (fat)	69.3119 g
Manganese, Mn	0.4464 mg
Fructose	3.9088 g
Proline	0.0525 g
Fatty acids, total saturated 16:0	7.8962 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0302 g
Sucrose	0.8646 g
Choline, total	169.4626 mg
Sugars, total	9.0983 g
Serine	0.089 g
Fatty acids, total saturated 10:0	0.0003 g
Fatty acids, total saturated 18:0	1.4113 g
Fatty acids, total saturated 20:4 undifferentiated	0.1179 g
Vitamin B-6	0.6592 mg
Selenium, Se	40.4391 g
Ash	4.9674 g
Fatty acids, total saturated 18:1 undifferentiated	48.3253 g
Pantothenic acid	0.2774 mg
Phenylalanine	0.0899 g
Beta-sitosterol	0.08 mg
Copper, Cu	0.7355 mg
Betaine	0.2522 mg
Thiamin	0.4847 mg
Retinol	68 g
Methionine	0.0193 g
Iron, Fe	4.6459 mg
Carbohydrate, by difference	19.4203 g
Phosphorus, P	491.435 mg
Folate, total	90.4563 g
Tocopherol, gamma	0.6767 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	12896.84 g
Alanine	0.084 g
Cholesterol	113.3333 mg
Valine	0.0788 g
Fatty acids, total saturated 18:2 undifferentiated	6.7889 g
Glycine	0.077 g
Carotene, alpha	80.4538 g
Glucose (dextrose)	4.2 g
Fatty acids, total saturated 14:0	0.0093 g
Zinc, Zn	2.8074 mg
Isoleucine	0.0651 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	7.6303 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Leucine	0.0979 g
Tocotrienol, alpha	0.0481 mg
Vitamin A, IU	1734.5317 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	90.4563 g
Tryptophan	0.0292 g
Vitamin C, total ascorbic acid	116.3947 mg
Phytosterols	166.59 mg
Fatty acids, total polyunsaturated 16:1 c	0.0002 g
Fatty acids, total polyunsaturated 18:1 c	0.0075 g
Fatty acids, total saturated 20:0	0.2796 g
Tyrosine	0.045 g
Vitamin B-12	2.2667 g
Vitamin K (phylloquinone)	63.5461 g
Fatty acids, total saturated	9.7009 g
Histidine	0.0491 g
Fatty acids, total monounsaturated	49.5026 g
Threonine	0.0829 g
Folate, food	90.4563 g
Fatty acids, total polyunsaturated 17:0	0.0149 g
Cryptoxanthin, beta	13.9862 g
Vitamin E (alpha-tocopherol)	11.9685 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Magnesium, Mg	80.2371 mg
Lysine	0.1099 g
Potassium, K	1167.6045 mg
Cystine	0.0269 g
Fluoride, F	10.977 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	5 tablespoons	596.7	0	67.5
Tomato	0.5 cup	13.41	2.898	0.149
Tomato juice	0.5 cup	20.655	4.289	0.3524
cilantro	4 tablespoons	0.92	0.1468	0.0208
lime juice	1	3.7812	1.2735	0.0106
jalapeño	1	1.6312	0.3656	0.0208
salt pepper	0	201.7333	0	1.1333
sherry	4 tablespoons	201.7333	0	1.1333
red onion	0.5	32	7.472	0.08
red snapper fillet	8 ounces	201.7333	0	1.1333
spanish olive	0.25 cup	201.7333	0	1.1333