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Mexican Fish Recipe 2011-05-04 15:41:09

Pescado Veracruzano

Pescado Veracruzano

From The Comfort Table by Katie Lee

Mexican Fish Recipe 2011-05-04 15:41:09

Ingredients

  1. 1∕4 cup olive oil
    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

Directions

  1. Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, and jalapeños. Sauté until the onions are soft, about 10 minutes.
  2. Add the white wine and use a wooden spoon to scrape up any brown bits from the bottom of the pan.
  3. Stir in tomatoes, sugar, parsley, capers, olives, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to low, cover, and simmer for 15 minutes.
  4. Season each side of the fish with salt and pepper. Place each fillet on the sauce and use a spoon to cover the fish with sauce. Cover and cook for 8 to 10 minutes, until the fish is opaque.
  5. Place the fish on a serving platter and spoon sauce over each fillet. Remove the bay leaves. Serve garnished with cilantro and lime wedges.

Serves 6-8.

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