Veracruz is one of the first places the Spanish settled in Mexico and that is evident in the delicious Mediterranean influence in the traditional dishes. Veracruz boasts a long coastline and seafood is very popular.
- 2 tablespoons of olive oil, divided
- half of one onion, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 4 large tomatoes, chopped
- 2green chiles, roasted and chopped
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon dried oregano
- 12 largegreen olives, cut in half
- 2 tablespoons green capers
- 4 pieces of fresh,white fish
- Drizzle one tablespoon of olive oil into a large sauce pan.
- Heat it over medium-high heat and add in the onions.
- Saute the onions until they become translucent, about 2 minutes.
- Lower the heat to medium and add in the garlic.
- Add in the tomatoes and green chiles and continue to stir and cook them.
- Reduce the heat again to medium-low and add the remaining ingredients, except for the fish. Simmer the sauce for 10-15 minutes.
- While the sauce is simmering, heat another pan over medium heat and drizzle the bottom with the remaining one tablespoon of olive oil.
- Place the fish in the pan and lightly season each piece with a pinch of salt and pepper. Cook for 3-6 minutes on each side, or until it is cooked through.
- The cooking time will vary depending on how thick each cut of fish is. When the fish and sauce are ready, place a piece of fish on a plate and top with 1/4 of the sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||4 g|