Name: Pescado ala Veracruzana
Yield: 2
Ingredients: Coconut or avocado oil; 2 filets of white fish (red snapper, tilapia or other); 1 small onion; 2 cloves garlic; ½ lb fresh, ripe roma tomatoes, chopped; ½ cup pitted and halved or sliced green olives with pimientos (reserving some for garnish); ⅛ cup Capers (reserving some for garnish); 1 green bell pepper; 1 jalapeno pepper; ¼ cup water; 3 tbsp flat parsley (reserving some for garnish); 1 tsp dried Mexican oregano; 3 bay leaves; Dash of hot sauce to taste; Salt and Pepper to Taste

Yields2 Servings

AuthorRonnie Allen

Rating

Coconut or avocado oil

2 filets of white fish (red snapper, tilapia or other)

1 small onion

2 cloves garlic

½ lb fresh, ripe roma tomatoes, chopped

½ cup pitted and halved or sliced green olives with pimientos (reserving some for garnish)

⅛ cup Capers (reserving some for garnish)

1 green bell pepper

1 jalapeno pepper

¼ cup water

3 tbsp flat parsley (reserving some for garnish)

1 tsp dried Mexican oregano

3 bay leaves

Dash of hot sauce to taste

Salt and Pepper to Taste

Chop and sauté onion, bell pepper, jalapeno, and garlic together with coconut or avocado oil. Add chopped tomatoes and add to the pan. Add olives, capers, and spices and 1/8 cup of water to the mixture. Bring to a boil and reduce heat and simmer for 30 mins. Arrange seasoned fish on a baking dish. Drizzle with lime juice. Marinade for 30 mins.

While sauce is cooking and fish is marinating, preheat oven to 350. Adjust sauce for salt, add a dash of hot sauce if desired, and remove bay leaves when it is ready.

Discard marinade and pour sauce over fish. Bake for 15 minutes until flakey. Serve and garnish with remaining olives, capers, and parsley springs and a simple fresh salad.

Ingredients