Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)
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.
Recipe by Cooking Light December 2001
Credit: Becky Luigart-Stayner; Jan Gautro
230 calories; calories from fat 28%; fat 7g; saturated fat 1g; mono fat 3.8g; poly fat 1.2g; protein 26.4g; carbohydrates 17g; fiber 4.3g; cholesterol 42mg; iron 2.5mg; sodium 830mg; calcium 88mg.