- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 369.0
- Total Fat: 14.2 g
- Cholesterol: 79.9 mg
- Sodium: 1,208.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.9 g
- Protein: 47.0 g
Hapuka & Tomatoes Veracruz StyleSubmitted by: IMELDASHOEQUEEN
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS*** From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
4 hapuka or kingfish steaks
Juice of 2 limes
1 tsp sea salt
2 Tbsp olive oil
2 onions, thinly sliced
2 cloves garlic, crushed
4 sprigs thyme
4 small bay leaves
1/2 tsp chilli flakes
1/4 tsp each, ground cinnamon & cloves
1 cup stuff green olives
2 Tbsp capers
1/2 cup white wine
1/2 cup coriander, roughly chopped
4 large, firm but ripe, vine tomatoes, sliced
Put the fish steaks in a dish and pour over the lime juicek, turning to coat. Sprinkle with salt, cover and refrigerate for 1 hour.
Heat the olive oil in a saute pan and add the onions, garlic, thyme, bay leaves, chilli and ther spices. Cover and cook until the onions are tender. Add the olives, capers and white wine and cook for another two minutes. Stir in the coriander.
Put half the onions and tomatoes in the base of four individual baking dishes, which need to be just large enough to hold the fish.
Lif the fish from the lime juice and place one steak in each dish. Top with the remaining tomatoes and the onion mixture. Drizzle with olive oil and season. Bake until the fish is just cooked through, around 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.