Fish Veracruz
- Number of Servings: 8
Ingredients
2 pounds fish, (talapia, cod, sole, pollock or halibut)1/4 cup lime juice1/2 tbsp. canola oil1 small onion peeled and sliced1 small pepper green, seeded and cut into strips1/4 cup jalapeno pepper seeded and sliced2 cups salsa, fresh or pico de gallo1/2 cup tomato sauce1/2 cup olives, ripe sliced1 tbsp capers4 tbsp cilantro fresh or 4 tsp dried
Arrange fish in a 9 by 13" backing pan. Sprinkle with lime juice. Cover and refrigerate for at least 20 minutes.
Preheat Oven to 425 F. Heat oil in a large, nonstick skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper. Cook and stir occasionally for 2 minutes or until vegetables are tender, yet crisp.
Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Reduce heat and simmer for 1 minute.
Pour the sauce over the fish and bake in preheated oven for about 20 minutes or until fish flakes easily with fork.
Serving Size: Makes 8 - 4 oz. servings
Preheat Oven to 425 F. Heat oil in a large, nonstick skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper. Cook and stir occasionally for 2 minutes or until vegetables are tender, yet crisp.
Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Reduce heat and simmer for 1 minute.
Pour the sauce over the fish and bake in preheated oven for about 20 minutes or until fish flakes easily with fork.
Serving Size: Makes 8 - 4 oz. servings
Nutritional Info Amount Per Serving
- Calories: 172.9
- Total Fat: 3.0 g
- Cholesterol: 62.4 mg
- Sodium: 609.7 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.1 g
- Protein: 26.9 g
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