Pescado a la Veracruzana
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.
yield: 8 servings.
INGREDIENTS:
1 1/2 pounds red snapper or halibut fillets
1/2 cup lime juice
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup sliced onion
1 cup green bell pepper, cut into strips
3 cloves garlic, finely chopped
1/3 cup dry white wine
3 cups of your favorite Salsa
1/2 cup tomato sauce
1/4 cup Pickled Jalapenos, Sliced
1/4 cup black olives, sliced
1 tablespoon capers
fresh cilantro sprigs, for garnish (optional)
lime wedges (optional)
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DIRECTIONS:
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.
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