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Fish Veracruz

Fish Veracruz

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Ortega(R)

This is certainly the most renowned dish of the gulfside port of Veracruz. The flavors of capers, wine and olives are very European, a reflection of the Spanish influence on this region.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 19.6 g
  • 39%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 818 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
  2. HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.
  3. STIR in salsa, tomato sauce, jalapenos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8 to 10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime.
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Reviews

MMDAVIDS
3
1/18/2003

This is great and easy. I recommend not adding the tomato sauce - makes it too soupy. Adding some corn works well.

TNDRAWOLF
2
1/18/2003

I fixed this for friends and they thought that it was one of the best things that they have ever eaten. Very simple to make and a vegetarian delight. Can be made as spicy as you like, or as mild as you could want. I plan on fixing this again soon.

Suzanne
2
1/18/2003

Wasn't impressive