on our Diabetes Stops Here blog."/>

Diabetes Forecast

Ingrid Hoffmann's Veracruz-Style Red Snapper

In celebration of National Hispanic Heritage Month, celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network's "Simply Delicioso" and Telefutura/Univision's "Delicioso" shares one of her favorite ways to prepare fish. Learn more about Ingrid and her support for Hispanic Heritage Month on our Diabetes Stops Here blog.

Per Serving

Ingrid Hoffmann's Veracruz-Style Red Snapper

Makes: 4 servings
Serving Size: 1 fillet plus 3/4 cup sauce
Calories 315
Fat 11 g
Saturated Fat 1.7 g
Trans Fat 0 g
Carbohydrate 18 g
Fiber 5 g
Sugars 11 g
Cholesterol 60 mg
Sodium 420 mg
Potassium 1,405 mg
Protein 37 g
Phosphorus 350 mg
Choices: Nonstarchy Vegetable 3, Lean Protein 4, Fat 1
  • Makes: 4 servings
  • Serving Size: 1 fillet plus 3/4 cup sauce
  • Cooking Time: 30 to 33 minutes


Cooking spray
2 Tbsp. corn oil
1/2 white onion, finely chopped
3 garlic cloves, minced
1 (28-oz) can diced San Marzano tomatoes
3 Tbsp. fresh parsley, finely chopped
2 Tbsp. golden raisins
1 Tbsp. fresh oregano, finely chopped
1 Tbsp. capers
3 bay leaves
1 jalapeƱo pepper, unseeded and finely chopped
1/8 tsp. salt
1/3 cup green olives, pitted and chopped
4 (6-oz) red snapper fillets


  1. Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.
  2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.
  3. Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.

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