Veracruzana Fish

Name: Veracruzana Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving(s)
Ingredients: 800 g white fish; 1 large onion; 2 large tomatoes; 2 tablespoons olive oil; 50 g olives; 2 tablespoons capers; 3 canned jalapeno peppers; 1 lemon; 1/2 cup water; 2 tablespoons chopped parsley or 2 tablespoons cilantro; salt and pepper

Submitted by Victoria 2

"Uncategorized - April 20, 2009 - No Comments VERACRUZANA FISH Latin America is an astronomically rich region and one of the countries that has always had more appreciation for its unique recipes is Mexico. Today I share this delicacy from the region of Veracruz for your enjoyment. Traditionally in this recipe is used huachinango, a fish from the Gulf of Mexico, consisting of white meat, the meat is very appealing for its flavor and nutritional qualities, but any white meat fish is good."

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photo by Bergy

Ready In:: 30mins
Ingredients:: 11
Serves:: 1

ingredients

800 g white fish
1 large onion
2 large tomatoes
2 tablespoons olive oil
50 g olives
2 tablespoons capers
3 canned jalapeno peppers
1 lemon
¹⁄₂ cup water
2 tablespoons chopped parsley or 2 tablespoons cilantro
salt and pepper

directions

Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and sauté onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approximately 10 minutes or until thickened. Season with salt and pepper and reserve the sauce.
Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and ½ cup of water to prevent the sauce becomes too dry.
Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets).
Serve fillets with a good amount of sauce and spread cilantro or parsley.

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Reviews

Very tasty recipe. I used Red Snapper and instead of adding water I added 1/4 cup of white wine. I used 2 fresh Jalapeno peppers Thanks Victoria for a very tasty dinner

Bergy

RECIPE SUBMITTED BY

Victoria 2

20 Recipes

I am Victoria Guzman a lover of good food and author of the best cookbooks to prepare traditional food, desserts, drinks and fast food. Dont forget visit my website www.recipesdrinksandfood.com

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