Pescado a la Veracruzana (Veracruz-Style Fish) Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pescado a la Veracruzana (Veracruz-Style Fish) Recipe). Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.

Brief

Prep 20 mins

Cook: 40 mins

Total: 1hr

Servings: 8

Yield: 8 servings

Pescado a la Veracruzana (Veracruz-Style Fish) Recipe

Ingredients

1 tablespoon olive oil

1 onion

chopped

2 cloves garlic

diced

2 pounds plum tomatoes

peeled

seeded

and chopped

1 red bell pepper

seeded and chopped

1 cup tomato puree

1 teaspoon salt

1 cube fish bouillon

½ teaspoon dried oregano

¼ teaspoon ground cinnamon

freshly ground black pepper to taste

2 bay leaves

20 pitted green olives

2 tablespoons capers

rinsed

¼ cup butter

8 large white fish fillets

6 pickled banana peppers

sliced

Southwestern Egg Rolls

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.

Step 2

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.

Step 3

Stir salt bouillon cube oregano cinnamon pepper and bay leaves into the saucepan. Cook until flavors combine about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.

Step 4

Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned 1 to 2 minutes per side.

Step 5

Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.

Step 6

Bake in the preheated oven until fish flakes easily with a fork 10 to 15 minutes.

Nutritional Information

Pescado a la Veracruzana (Veracruz-Style Fish) Recipe

Servings Per Recipe:8

Calories: 1348

% Daily Value *

Protein: 176g 352%

Carbohydrates: 11g 4%

Dietary Fiber: 3.2g 13%

Sugars: 6.1g

Fat: 62.5g 96%

Saturated Fat: 12.3g 62%

Cholesterol: 561.8mg 187%

Vitamin A Iu: 2970.8IU 59%

Niacin Equivalents: 61.4mg 472%

Vitamin B6: 2.7mg 168%

Vitamin C: 39.8mg 66%

Folate: 154.2mcg 39%

Calcium: 272.6mg 27%

Iron: 4.9mg 27%

Magnesium: 327.4mg 117%

Potassium: 3387.6mg 95%

Sodium: 1606.1mg 64%

Thiamin: 1.3mg 133%

Calories From Fat: 562.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.