Pescado A La Veracruzana Recipe

Name: Pescado A La Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 3 onions mediums, sliced thin; 4 cloves garlic large, peeled and lightly mashed; 8 tomatoes lrg, ripe, peeled, seeded, and roughly chopped; 1/4 cup Italian parsley Chopped; 2 tablespoons vinegar; 1 teaspoon salt approximately; 2/3 cup sliced green olives; 1/4 cup capers; 3 jalapeno chiles Canned, thinly sliced; 2 1/2 pounds fish fillets Fresh

Servings: persons

3 tablespoons olive oil
3 onions mediums, sliced thin
4 cloves garlic large, peeled and lightly mashed
8 tomatoes lrg, ripe, peeled, seeded, and roughly chopped
1/4 cup Italian parsley Chopped
2 tablespoons vinegar
1 teaspoon salt approximately
2/3 cup sliced green olives
1/4 cup capers
3 jalapeno chiles Canned, thinly sliced
2 1/2 pounds fish fillets Fresh

1
1. Heat the oil in a large skillet or saute pan over medium heat. When hot, add the onions and saute about 5 minutes or until the onions are translucent, stirring frequently.
2
2. Add the garlic and saute 2 minutes.
3
3. Raise heat to medium-high and add the tomatoes, chopped parsley, vinegar, and salt to taste. Cook, stirring frequently, until most of the liquid has evaporated.
4
4. Stir half the olives, capers, and chiles into the sauce. Reduce heat to medium and nestle the fish fillets into the sauce. Partially cover the pan and cook until the fish flakes when prodded with a fork, turning once when they seem about half done. Remove to a serving platter.
5
5. Spoon the sauce over. Garnish with the remaining capers, olives, and chiles. Decorate with parsley if you wish and serve immediately.

177

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 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 3 onions mediums, sliced thin, 4 cloves garlic large, peeled and lightly mashed, 8 tomatoes lrg, ripe, peeled, seeded, and roughly chopped, and more.

Yes, Pescado A La Veracruzana falls under the General 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.

Pescado A La Veracruzana

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