Fish in Veracruz Sauce
Ingredients
The sauce
-
2
tablespoons
extra virgin olive oil
-
1
medium
yellow onion
-
1
each
Anaheim pepper
-
3
cloves
garlic
-
14.5
ounces
canned fire roasted diced tomatoes
-
½
cup
green olives
-
1
tablespoon
capers
-
½
teaspoon
dried oregano
-
1
each
dried bay leaf
-
to taste
kosher salt
-
to taste
freshly ground black pepper
The fish
-
4
filets
white fish (skinless and boneless)
Garnish
-
¼
cup
minced fresh cilantro
-
1
each
lime
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the sliced onion and salt, cooking until softened.
- Stir in the diced Anaheim pepper and minced garlic, cooking until fragrant.
- Add the canned tomatoes, green olives, capers, oregano, and bay leaf.
- Bring the sauce to a boil, then reduce heat to maintain a simmer.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Pat the fish filets dry and season both sides with salt and pepper.
- Nestle the fish filets into the sauce, covering them with sauce.
- Cover the skillet and cook on low heat until the fish is opaque and cooked through.
- Sprinkle with fresh cilantro and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
405
Total fat
31g
Total carbohydrates
12g
Total protein
21g
Sodium
20mg
Cholesterol
7mg
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