Pescado a la veracruzana

6 Servings

Ingredients

QuantityIngredient
3tablespoonsOlive oil
3mediumsOnions; sliced thin
4Cloves (large) garlic; peeled and lightly mashed
8Large; ripe tomatoes, peeled, seeded; and roughly chopped
¼cupChopped Italian parsley
2tablespoonsVinegar
1teaspoonSalt (approximately)
cupSliced green olives
¼cupCapers
3Canned Jalapeno chiles; thinly sliced
poundsFresh fish fillets

Directions

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. Add the garlic and saute 2 minutes.

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. 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. Spoon the sauce over. Garnish with the remaining capers, olives, and chiles. Decorate with parsley if you wish and serve immediately.

LOPEZ Y GONZALEZ

BEVERAGE: CARTA BLANCA OR DOS

EQUIS BEERS OR RIOJA WINE.

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .