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

3 Ratings
  • 5 3
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

Gallery

Credit: Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 5 ounces fish and about 1 cup sauce)
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

Per Serving:
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.
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