|Nutritional Guidelines (per serving)|
|Servings: Serves 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
- 2 green chiles, roasted and chopped
- 1 teaspoon salt
- 1 bay leaf
- 1 teaspoon dried oregano
- 12 large green olives, cut in half
- 2 tablespoons green capers
- 4 pieces of fresh, white fish
Drizzle one tablespoon of olive oil into a large saucepan.
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 the thickness of each cut of fish. When the fish and sauce are ready, place a piece of fish on a plate and top with 1/4 of the sauce.