Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)

Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon salt, divided
  • 3 bay leaves
  • 4 garlic cloves, minced
  • ½ cup water
  • 6 (6-ounce) red snapper or other firm white fish fillets
  • Flat-leaf parsley sprigs (optional)
  • 3 tablespoons chopped fresh flat-leaf parsley
  • + 8 more ingredients
    • ¼ cup capers, divided
    • 3 pounds ripe tomatoes, chopped
    • 1 ½ teaspoons dried Mexican oregano
    • ¼ cup fresh lime juice
    • ¼ cup sliced pickled jalapeño peppers, divided
    • 1 ½ cups thinly sliced onion
    • 1 tablespoon olive oil
    • 1 cup sliced pitted manzanilla (or green) olives, divided

Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minut...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network