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    You are in: Home / Recipes / Snapper Veracruz Recipe
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    Snapper Veracruz

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 31, 2009

      Excellent, easy and fast. Served with brown rice; delich!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 28, 2008

      I screwed this up... err, changed it up... pretty badly. Used too small a pan, half the oil, substituted the olives... and it still came out amazing! I'm not quite the chefly one, but loved the mix of tastes and heat offered by this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2005

      This was a great recipe that I used for OAMC freezer packets and the family loved it. I did sunstitute the jalepenos for they seem to get really hot while frozen so I used a milder chili pepper. The sauce was easy to make in a large batch and put with fish to be frozen.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2005

      OMG. That is the highest compliment I can pay. I loved this dish. Easy, tasty. Served with couscous. Thank You !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2002

      This is a very good recipe. Fish came out perfectly flaky but still firm.

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    Nutritional Facts for Snapper Veracruz

    Serving Size: 1 (724 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1288.7
     
    Calories from Fat 693
    53%
    Total Fat 77.0 g
    118%
    Saturated Fat 10.9 g
    54%
    Cholesterol 106.4 mg
    35%
    Sodium 1283.8 mg
    53%
    Total Carbohydrate 35.2 g
    11%
    Dietary Fiber 5.0 g
    20%
    Sugars 15.3 g
    61%
    Protein 63.5 g
    127%

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