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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fish in Spicy Tomato Sauce: Pescado a la Veracruzana Recipe

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This recipe for Fish in Spicy Tomato Sauce: Pescado a la Veracruzana is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ pounds firm fleshed, white fish filets (red snapper, halibut or haddock)
juice of 1 fresh lime
2 T. olive oil
½ medium onion, sliced into thin crescents ("lunitas")
1 large clove garlic, minced
2 ½ c. chopped tomatoes
1 bay leaf
pinch dried oregano
¼ t. dried thyme leaves
1 T. capers, rinsed
¼ c. green olives, halved (the pimento-stuffed ones are fine)
1-2 pickled jalapeños cut into strips
chopped parsley and lime wedges for garnish
Directions:
Directions:
Serves: 6

Preparation time: 30 minutes

Place the fish filets in a non-reactive baking dish and sprinkle with lime juice. Set aside for 10-15 minutes.
In a large skillet, heat the oil and cook the fish filets for 2 minutes on each side. Remove and set aside.
Add the onion to the skillet and cook until it begins to wilt. Add the garlic and continue cooking for 1 minute. Add the tomatoes, herbs, and remaining ingredients and cook until some of the juice from the tomatoes has evaporated.
Return the fish filets to the pan and continue cooking until they flake easily with a fork, about 6 more minutes.
Serve the fish filets with the sauce spooned over them, sprinkled with chopped parsley and garnished with lime wedges.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I just buy whatever firm fleshed white fish is more reasonable. It's fine to use canned tomatoes if fresh ones are out of season.

 

 

 

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