Veracruz-Style FishFish combined with a zesty combination of tomatoes, olives, capers and jalapenos
Recipe concept developed by The Culinary Institute of America
Rate this recipe Time:
Hands On: 50 minutes
Total Time: 50 minutes Servings: Makes 6 servings
| Ingredients |
- 1-1/2 pounds talapia or halibut fillets, thawed if frozen, fillets cut in half
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons Pure Wesson® Canola Oil
- 3/4 cup chopped onion
- 1 tablespoon minced garlic
- 1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
- 1/4 cup lime juice
- 1 tablespoon firmly packed brown sugar
- 1 jar (5.75 oz each) stuffed green olives, drained
- 1 jar (3.5 oz each) capers, drained, rinsed
- 2 tablespoons sliced pickled jalapeno peppers
- 1 tablespoon chopped fresh oregano
|
 | Directions | - Sprinkle both sides of fish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add fish; cook 4 minutes per side or until lightly browned. Remove from skillet; keep warm.
- Add onion and garlic to skillet; cook and stir 3 minutes or until tender. Add undrained tomatoes; cook an additional 3 to 5 minutes or until liquid is reduced by half.
- Add lime juice, sugar, olives, capers, jalapenos and oregano; bring to a boil. Reduce heat to medium-low, return fish to skillet, cover and cook 5 minutes or until fish flakes easily with fork.
|
| Cook's Tips | Serve with Spanish rice and refried beans to complete your meal.
|
Nutrition Facts Amount per Serving Calories 215 % Daily Value* Total fat 16% 11 g Saturated fat 6% 1 g Cholesterol 10% 30 MG Sodium 44% 1,051 MG Carbohydrate 3% 10 g Dietary fiber 6% 2 g Sugars 0% 5 g Protein 42% 21 g Vitamin A 9% Vitamin C 27% Calcium 9% Iron 6% * Percent Daily Values are based on a 2,000 calorie diet |
Sign up for Simple Recipes and Money-Saving Offers Delivered to Your Inbox.
Benefits include:
- Money-Saving Coupons
- Promotions & Offers
- Quick Meal Ideas
|
