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Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 5 ounces fish and about 1 cup sauce)
No matter where fish is served, you can be sure that pescado a la veracruzana will be on the menu. It's a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America's greatest contributions to Mediterranean cuisine - tomatoes and chiles. Though practically any firm, white-fleshed fish would work well, when the dish is made with fresh Gulf snapper - as it often is in Veracruz - it's a revelation.

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 4 garlic cloves, minced
  • 3 pounds ripe tomatoes, chopped
  • 1 cup sliced pitted manzanilla (or green) olives, divided
  • 1/2 cup water
  • 1/4 cup capers, divided
  • 1/4 cup sliced pickled jalapeño peppers, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons dried Mexican oregano
  • 3 bay leaves
  • 1 teaspoon salt, divided
  • 6 (6-ounce) red snapper or other firm white fish fillets
  • 1/4 cup fresh lime juice
  • Flat-leaf parsley sprigs (optional)

Nutrition Information

  • calories 230
  • caloriesfromfat 28 %
  • fat 7 g
  • satfat 1 g
  • monofat 3.8 g
  • polyfat 1.2 g
  • protein 26.4 g
  • carbohydrate 17 g
  • fiber 4.3 g
  • cholesterol 42 mg
  • iron 2.5 mg
  • sodium 830 mg
  • calcium 88 mg

How to Make It

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.

  2. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.

  3. Preheat oven to 350°.

  4. Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.