Pescado a la veracruzana
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 3 | mediums | Onions; sliced thin |
| 4 | Cloves (large) garlic; peeled and lightly mashed | |
| 8 | Large; ripe tomatoes, peeled, seeded; and roughly chopped | |
| ¼ | cup | Chopped Italian parsley |
| 2 | tablespoons | Vinegar |
| 1 | teaspoon | Salt (approximately) |
| ⅔ | cup | Sliced green olives |
| ¼ | cup | Capers |
| 3 | Canned Jalapeno chiles; thinly sliced | |
| 2½ | pounds | Fresh 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, .