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Snapper: Filetes de Pescado a la Veracruzana
posted by Terrytx 11-29-101 7:41 AM
* Exported from MasterCook *
Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomato, Capersm Olives, and Herbs)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 cloves garlic, minced
3 pounds ripe tomatoes, chopped
1 cup sliced pitted manzanilla (or green) olives, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeno peppers, divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
3 bay leaves
1 teaspoon salt, divided
6 (6 ounce) red snapper or other firm white fish fillets
1/4 cup fresh lime juice
flat-leaf parsley sprigs (optional)
Heat the oil in a Dutch oven over medium-high heat. Add onion and garlic, and saute for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapenos, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Preheat oven to 350 degrees.
Spoon sauce over fish. Bake at 350 for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapenos. Garnish with parsley
sprigs, if desired.
serving size: 5 ounces fish and about 1 cup sauce. 230 cal, 7g fat, 26.4g pro, 17g carb, 4.3g fiber, 42mg chol, 2.5mg iron, 830mg sod, 88mg calc.
Source: Cooking Light-12/01
