Hello,
I am looking for a Weight Watchers recipe for Red Snapper Veracruz. This is not the red snapper recipe offered in week 7 of the Weight Watchers program. This recipe includes a topping of red onion, bell pepper, green olives, tomato and capers. I am craving this and of course, can't find my recipe.
Thanks so much.
Marsha
Southern California[email protected]

The recipe that you are looking for is in the WW Annual recipes for success 2000 book on pg 32
4 (6 oz) red snapper fillets
Olive oil-flavored cooking spray
1/2 cup fresh orange juice, divided
2 teaspoons olive oil, divided
1/2 teaspoon salt
1 (10 oz) can diced tomatoes and green chiles, undrained (such as Rotel)
1 large green bell pepper, cut into thin strips
1 small red onion, cut into thin strips
2 teaspoons bottled minced garlic
1/4 cup sliced pitted green olives
1 tablespoon minced fresh cilantro
1 tablespoon capers
1 tablespoon caper juice

1. Preheat oven to 350.
2. Place fillets in a 13x- 9- inch baking dish coated with cooking spray. Combine 2 tbsp orange juice and 1 teaspoon olive oil; pour over fillets, and sprinkle with salt. Bake at 350 for 20 minutes or until fish flakes easily when tested with a fork.
3. Drain tomatoes, reserving 1/4 cup juice; set both aside. Coat a large nonstick skillet with cooking spray; add remaining 1 teaspoon oil, and lpace over med-high heat unitl hot. Add bell pepper, onion, and garlic; saute 7 minutes. Add remaining 6 tbsp orange juice, tomatoes, reserved 1/4 cup tomato juice, olives and next 3 ingredients; cook unitl thoroughly heated. Spoon 1/2 cup vegetable mixture over each fillet.
Yield: 4 servings
Points: 5.
Perserving cal 247, fat 5.5g, fib 2.4g
Hope this helps.
Onmiway2005