Fish Veracruz

Fish Veracruz

7

"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

50 m servings 188 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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Directions

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  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

7
  1. 10 Ratings

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

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 mi...

Wasn't impressive

Great tast. Just like the resturants in Veracruz.

This is delicious and very easy to make. It even transfers well as a recipe for non-fish dishes such as pasta or tofu dishes.

Awesome recipe-low fat and high in flavor. Be careful about using salsa that is too spicy-you won't be able to enjoy the flavors to their fullest.

Great!