Serving Size About 3 ounces of fish plus 1/3 cup sauce
Calories 172
Amount Per Serving | ||
Monounsaturated fat | 2 g | |
---|---|---|
Saturated fat | 1 g | |
Total fat | 4 g | |
Sodium | 160 mg | |
Cholesterol | 57 mg | |
Dietary fiber | 2 g | |
Protein | 23 g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: | 2,000 | 2,500 | ||
---|---|---|---|---|
Total Fat | Less than | 65g | 80g | |
Saturated Fat | Less than | 20g | 25g | |
Cholesterol | Less than | 300mg | 300 mg | |
Sodium | Less than | 2,400mg | 2,400mg | |
Total Carbohydrate | 300g | 375g | ||
Dietary Fiber | 25g | 30g |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This recipe uses a vegetable sauce instead of fat to keep fish moist and flavorful.
Arrange fish in a 9-by-13-inch baking pan. Sprinkle with lime juice. Cover and refrigerate for at least 20 minutes.
Heat oven to 425 F. Heat oil in a large, nonstick skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper. Cook and stir occasionally for 2 minutes, or until vegetables are tender yet crisp.
Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Reduce heat and simmer for 1 minute.
Pour the sauce over the fish and bake in the preheated oven for about 20 minutes, or until fish flakes easily with a fork.
Remove fish and vegetables from the pan with a slotted spatula. Serve with cilantro and lime wedges.