Veracruz Fish

April 04, 2014

I've never been to Veracruz. Well, unless you count this fish on my plate. Based on this recipe I'd be willing to give Veracruz a try! This is, quite possibly, one of the easiest and tastiest fish recipes I've ever made! Just saute some fish (any white fish will do), make a lightning fast sauce (Veracruz sauce traditionally includes tomatoes, onions, garlic, capers and green olives) and serve over your favorite starch. I served mine on farro but you could use quinoa, brown ri

4 (4 oz.) white fish filets (tilapia, snapper, etc.)
1/2 t. black pepper
1 t. salt, divided
1 T. extra virgin olive oil
1 small yellow onion, chopped
1 1/2 t. dried oregano
4 garlic cloves, minced
1 yellow bell pepper, thinly sliced
1/4 t. crushed red pepper
1 (15 oz.) can diced tomatoes
1 T. capers, drained and rinsed
20 pimiento stuffed green olives, halved

Sprinkle fish evenly with pepper and 1/4 t. salt. Heat a large nonstick skillet over medium high heat and add the oil. Add the fish to the pan and cook 3 minutes or until browned on one side. Turn over...
See the full directions on my site

Nutritions

Calories
285

Sodium
1846mg
76% DV

Fat
19g
30% DV

Protein
13g
27% DV

Carbs
10g
3% DV

Fiber
3g
13% DV