Red Snapper Yucatan

VeganVegetarian
Be the first to rate this recipe

Ingredients

  • 1 medium to large onion, sliced ⓘ
  • 1/2 red pepper, sliced ⓘ
  • 1 c. stuffed green olives, sliced ⓘ
  • 1/2 c. + 3 Tbsp. orange juice ⓘ
  • 2 Tbsp. lemon juice ⓘ
  • 1/4 tsp. coriander ⓘ

Instructions

  1. Preheat oven to 400°.
  2. In large skillet over medium heat, saute the onions, red pepper and olives.
  3. Lay fish filets on top of sauteed onion, peppers and olives.
  4. Add 3 tablespoons orange juice, 2 tablespoons lemon juice, and 1/4 teaspoon coriander.
  5. Bake in 400° oven for 12 minutes.
  6. While fish is baking, mix a bit of cornstarch and water to thicken sauce.

Nutrition & Diet Analysis (per serving)

193 kcal 10% DV
Protein Fat Carbs

Macronutrients

Protein 7.7g 15% DV
Total Fat 8.8g 11% DV
Carbs 26.2g 10% DV
Fiber 5.2g 19% DV
Sugar 4.9g 10% DV

Electrolytes

Sodium 554mg 24% DV
Potassium 1368.8mg 29% DV

Vitamins & Minerals

Vitamin A 201.8mcg 22% DV
Vitamin C 180.8mg 100% DV
Calcium 352.8mg 27% DV
Iron 11.6mg 65% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

green olives lemon juice cilantro red pepper onion coriander

You May Also Like

🥗

Braised Artichoke Hearts With Vegetables

VeganVegetarian
561 kcal 9.4g protein
🥗

Cajun Spiced Roaster 8 Recipe

VeganVegetarian
571 kcal 14.8g protein
🥗

Mrs carries bloody marys

VeganVegetarian
29 kcal 0.3g protein
🥗

Sparkling Gingerade

VeganVegetarian
212 kcal 2.7g protein
🥗

Vermont Nights

VeganVegetarian
66 kcal 0g protein
🥗

Italian Garlic Marinara Sauce

VeganVegetarian
419 kcal 10.9g protein
Vegan recipes → Vegetarian recipes → All recipes →