Catfish Veracruz

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.0
  • Total Fat: 20.6 g
  • Cholesterol: 60.0 mg
  • Sodium: 877.6 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 15.5 g

View full nutritional breakdown of Catfish Veracruz calories by ingredient


Introduction

This recipe is originally for red snapper and it called for six fillets. Even though I live on the Gulf Coast, snapper is still expensive, so I use catfish fillets. I would think any mild flavored fish would do, however.

The nutritional information is strictly for the fish and tomato sauce and does NOT include for the rice and/or the green olive garnish. This recipe is originally for red snapper and it called for six fillets. Even though I live on the Gulf Coast, snapper is still expensive, so I use catfish fillets. I would think any mild flavored fish would do, however.

The nutritional information is strictly for the fish and tomato sauce and does NOT include for the rice and/or the green olive garnish.
Number of Servings: 4

Ingredients

    1/4 C Olive oil
    1 lb catfish fillets
    1 tsp Salt
    1 medium onion, finely chopped
    2 large garlic cloves, chopped
    1 can diced or petite diced tomatoes
    Juice of one lime
    1/2 tsp ground Mexican oregano or 1/4 tsp each of ground oregano and ground marjoram
    2 canned jalepeno chiles, seeded and minced fine

Directions

Heat half of the oil and brown the fish fillets. Once browned, remove the fish to a plate.

Add the rest of the oil, onions, and garlic. Cook until translucent, then add the rest of the ingredients.

Simmer for 10 minutes. Reduce to a low simmer, then add the fish back to the pan. Spoon the sauce over the fillets, cover, and cook another ten minutes.

Garnish with sliced green olives. Serve with rice.

Serving Size: 4 generous servings, roughly 1/4 lb of fish for one person