Veracruz Style Fish
Almost traditional pescado a la Veracruzana with a twist - Hatch green chile and triple sec - in the tomato, olive, caper sauce...
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Ingredients
- a drizzle of olive oil
- 12 ounces speckled sea trout - or similar firm white fish
- 5 ounces tiny tomatoes
- 1 large shallot - minced
- 1 teaspoon garlic - minced
- ½ teaspoon ground cumin
- ¼ cup triple sec - lager beer, white vermouth, sherry
- ¼ cup broth - chicken or seafood
- 2 bay leaves
- 2 teaspoon chopped fresh oregano - or 1 teaspoon dried
- 2 tablespoons sliced green olives
- 1 tablespoon capers - rinsed and drained
- 1-2 tablespoons Hatch green chile - see Tips
- sea salt/fresh ground pepper
Instructions
- Cook the fish in a sauté pan with a drizzle of olive oil over medium-high heat. When the fish begins to brown, turn it gently. It's okay if the fish breaks up a bit. Set fish aside, and cover with foil.
- To the same pan, add tomatoes. When they begin to blister, add the shallot/onion. After 1-2 minutes, add the cumin and the garlic.
- De-glaze the pan with the triple sec. Add the broth, bay leaves, and oregano. Simmer covered 5 minutes.
- Add the green chile, sliced olives, and capers, and simmer an additional 5 minutes. Check seasoning.
- Add the fish to reheat. Cover until ready to plate. Serve with rice or polenta.
Notes
Macronutrients are an approximation only from MyFitnessPal.com.
Nutrition
Calories: 388kcal | Carbohydrates: 23g | Protein: 28g | Fat: 14g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com