If you're in the mood for Mexican, but don't want to go the taco-enchilada route, I have the perfect dish for you: fish Veracruzano. It's a fragrant recipe from Katie Lee that was inspired by a meal she had in Veracruz, Mexico. The fish is cooked in a lip-smacking good sauce that's full of onions, jalapeños, and tomatoes. Green olives and capers give the sauce an irresistible salty and briny quality. The ingredient list calls for red snapper, but since it's on the avoid list in terms of sustainability, I opted for another white flaky fish. For a complete meal, serve with Spanish rice and a cold beer! Get the scrumptious recipe now.
1∕4 cup olive oil Serves 6-8.
2 large yellow onions, finely chopped
6 garlic cloves, minced
3 jalapeños, seeded and minced
1∕2 cup dry white wine
28-ounce can diced tomatoes, with juices
1 tablespoon sugar
1∕4 cup minced flat-leaf parsley
2 tablespoons drained capers
1 cup large green olives, pits removed and coarsely chopped
2 bay leaves
Salt and freshly ground black pepper
8 4-ounce fish fillets
Cilantro sprigs and lime wedges, for garnish
1∕4 cup olive oil