Fish Veracruzana Recipe

Name: Fish Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large new potatoes, scrubbed but not peeled, and cut in thirds; 2 or 3 tablespoons canola oil; 2 medium-size onions, thinly sliced; 2 red, yellow or orange bell peppers, seeded and quartered; 2 Anaheim chilies or 1 poblano chili, seeded and quartered; 3 tablespoons lime juice; 2 teaspoons minced garlic; Freshly ground black pepper to taste; 1 bunch cilantro, washed and dried; 1 1/2 cups tomato puree; 1 pound scrod, catfish or flounder, without skin and cut in chunks; 1/2 lime, quartered

Servings: persons

3 large new potatoes, scrubbed but not peeled, and cut in thirds
2 or 3 tablespoons canola oil
2 medium-size onions, thinly sliced
2 red, yellow or orange bell peppers, seeded and quartered
2 Anaheim chilies or 1 poblano chili, seeded and quartered
3 tablespoons lime juice
2 teaspoons minced garlic
Freshly ground black pepper to taste
1 bunch cilantro, washed and dried
1 1/2 cups tomato puree
1 pound scrod, catfish or flounder, without skin and cut in chunks
1/2 lime, quartered

1
Put potatoes through thick slicing blade of food processor.
2
Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet.
3
Saute onions over medium high heat until they begin to take on color.
4
Push to the side and add potatoes.
5
Cook, stirring often, until potatoes begin to take on color.
6
Put bell peppers and chilies through thick slicing blade of food processor .
7
Add to potatoes with lime juice, garlic and black pepper.
8
Reduce heat and cook until potatoes and peppers are beginning to soften.
9
Chop cilantro and add 1/3 cup to skillet, along with tomato puree and fish.
10
Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
11
Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 large new potatoes, scrubbed but not peeled, and cut in thirds, 2 or 3 tablespoons canola oil, 2 medium-size onions, thinly sliced, 2 red, yellow or orange bell peppers, seeded and quartered, and more.

Yes, Fish Veracruzana falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Veracruzana

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