From mexicanfoodjournal.com

Veracruz Style White Fish

4 servings · 10 min prep · 60 min cook

Ingredients

Ingredients

• 4 white fish fillets (4 to 6 ozs. each)
• 5 medium tomatoes
• 4 cloves garlic
• 1 tbsp. dried thyme
• 1 tsp. black pepper
• 1 tsp. epazote
• 1 tsp. salt
• 6 bay leaves
• 28 green olives
• 12 capers
• 1 cup low-sodium chicken broth
• 3 tbsp. cooking oil
• 3 tbsp. cooking oil

For serving

• 1 cup white rice

Steps

1. Over 5 medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
2. Add the tomato, 1 tsp. black pepper, and 1 tsp. salt.
3. Reduce the heat to low and cook the sauce for 15 minutes until the 5 tomatoes have given off much of their liquid.

   15 min

4. Crush the 5 tomatoes, onion, and 4 cloves garlic with a bean or potato masher.
5. Add the spices and stir.
6. Add 1 cup chicken broth.
7. Add 28 chopped olives and 12 capers and stir. Simmer for 15 more minutes.

   15 min

8. In a separate pan over 5 medium heat, lightly brown each side of 4 fish in 3 tablespoons of oil.
9. Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
10. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.

    10 min

11. Check the flavor of the sauce and adjust the 1 tsp. salt if necessary.
12. Serve the fish with 4 white rice. First, put the 1 cup rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.

Nutrition

Per serving

kcal

213

protein

23 g

carbs

8 g

fat

11 g

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