Red Snapper Veracruz

I am always on the lookout for new, interesting, and healthy fish recipes. This one is very healthy, as you will notice there is no added oil or butter in this recipe. I searched for Red Snapper Veracruz on the internet and ended up creating a recipe based on my favorite parts of two or three of the recipes I found. I served this with couscous (made with vegetable stock, grated zucchini, diced green onion and cilantro) and green beans (parboiled then sautéed in 1 tsp of butter with garlic and lemon). Marco gobbled up his dinner, Claire didn't touch hers.

Red Snapper Veracruz

4 snapper fillets
1/4 cup fresh lime juice
1 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp chili powder
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
4 green onions, chopped
1 tomato, chopped
cilantro for garnish

1. Mix lime, lemon, garlic and chili powder. Pour over snapper fillets in a shallow baking dish that has a cover. Let marinate for about 10 minutes.

2. Sprinkle, peppers, onions and tomatoes over top of the snapper. Bake covered at 350F for about 30-40 minutes, or until the fish is white and flaky.