Fish Veracruz7 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“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.” - by Ortega®
Original recipe yields 8 servings
- ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
- 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.
- 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.
Amount Per Serving (8 total)
- 188 cal
- 5.4 g
- 14 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"This is great and easy. I recommend not adding the tomato sauce - makes it too soupy. Adding some corn works well...." See more"
"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 ..." See moreyou could want. I plan on fixing this again soon."
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