Veracruz Style White Fish
Veracruz style white fish prepared with a tomato sauce with olives and capers. One of the few sauces served in Mexico that doesn't have any chile in it.
Servings: 4 servings
Calories: 213kcal
Ingredients
- 4 white fish fillets 4 to 6 ozs. each
- 5 medium tomatoes
- 4 cloves garlic
- 1 tbsp. dried thyme
- 1 tsp. black pepper
- 1 tsp. epazote
- 1 tsp. salt + as necessary
- 6 bay leaves
- 28 green olives
- 12 capers
- 1 cup low-sodium chicken broth
Instructions
- PREPARING THE SAUCE
- Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
- Add the tomato, black pepper, and salt.
- Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
- Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
- Next, add the spices and stir.
- Add the chicken broth.
- Add the chopped olives and capers and stir. Simmer for 15 more minutes.
- COOKING THE FISH
- After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
- Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
- Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
- Check the flavor of the sauce and adjust the salt if necessary.
- SERVING
- Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
Nutrition
Calories: 213kcal | Carbohydrates: 8g | Protein: 23g | Fat: 11g | Sodium: 913mg | Sugar: 3g