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Nutrition Facts
Serving Size 421 g
(Approx. 4 Servings)
Amount Per Serving
Calories 280 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1480 mg 62%
Total Carbohydrate 17 g 6%
Dietary Fiber 6 g 24%
Sugars 8 g
Protein 32 g
Vitamin A 25% Iron 10%
Vitamin C 35% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Snapper Veracruz (Huachinango a la Veracruzana)

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Tbsp H-E-B Sunflower Oil with Garlic & Herb Flavors
1/2 cup(s) red onion, thinly sliced
16 Oz H-E-B Specialty Series Tomato Garlic Salsa
14 1/2 Oz petite diced tomatoes
1 cup(s) olives, sliced or chopped
2 Tbsp capers
2 bay leaves, broken in half
1/2 Tsp dried oregano
4 5 oz snapper fillets, thawed
1/4 cup(s) fresh cilantro, chopped
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Heat a large skillet on medium-high. Add oil and onions and sauté 4 to 5 minutes until onions start to soften.
Reduce heat to medium and add salsa, tomatoes, olives, capers, bay leaves and oregano. Stir and bring to a gentle simmer for 1 to 2 minutes.
Turn heat down to medium-low. Carefully place snapper in simmering sauce, cover and simmer 7 to 9 minutes or until fish turns completely white and is cooked through.
Remove from pan and garnish with fresh cilantro. Serve immediately.


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