Ingredients

  • 1 Pound red snapper fillets, skin on and bones removed
  • 1 Tablespoon fresh lime juice
  • Salt and pepper; to taste
  • 2 Tablespoons vegetable oil
  • 1 yellow onion, minced
  • 1/3 poblano pepper, seeded and sliced thin
  • 1 clove garlic, sliced
  • 1 serrano chile, seeded and sliced thin
  • 13/4 Cups (1-1/2 pounds) canned, crushed tomatoes in juice
  • 1 Tablespoon green olives, sliced
  • 2 Teaspoons capers
  • 1/2 Cup California golden raisins
  • 2/3 Cup fish stock or bottled clam juice

Procedure

Preheat oven to 350°F. Line baking dish with parchment and arrange fillets side by side. Sprinkle fish fillets with lime juice and season with salt and pepper; set aside.

In a heavy sautépan, heat oil and sauté onions until translucent. Add poblano pepper and cook until soft. Stir in garlic and chile; cook about 30 seconds more. Add tomatoes, olives, capers, raisins and fish stock; heat and simmer for 20 minutes. Remove from heat, season to taste; divide and pour into individual casseroles. Arrange fillets, skin side down, on top. Bake at 350°F until done, about 12 minutes (145°F). Serve immediately.

Note: Serve with 2 corn tortilla ( 2 carb choices) and a green salad for a complete meal.

Nutrition Facts Per Serving

Calories 310 (Calories from Fat 27%); Total Fat 9 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 40; Sodium 510; Potassium 849; Total Carbohydrate 30; Dietary Fiber 4; Sugars 21; Protein 27; Calcium 107; Iron 2;

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California Raisins contain 9% of the daily value for fiber – a desirable and essential nutrient!