Fish Veracruz
Author/Submitted by:
Servings: 8
Categories:
Haven't Tried
/
Low-Carb
/
Seafood
Ingredients: 2
pounds
red snapper,
or cod fillets
salt 2
tablespoons
lemon juice 1
pound
tomatoes,
about 3 cups, chopped
1 1/2
cups
chopped onions 2
cloves
garlic,
minced
1
tablespoon
fresh parsley 1
teaspoon
dried mint flakes 3
tablespoons
olive oil 1
small
jalapeno pepper,
rinsed, seeded and cut into strips
1/4
cup
olives,
stuffed with pimiento, sliced
1
tablespoon
capers 1
bay leaf 1
teaspoon
dried thyme
Directions:
1.
Thaw fish, if frozen. Sprinkle with some salt and drizzle with the lemon juice; set aside. In a large skillet cook chopped tomatoes, onions, garlic, parsley and mint in hot oil till onion is tender but not brown. Add jalapeno pepper strips, olives, capers, bay leaf and thyme. Heat to boiling. Add fish. Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.
2.
Transfer fish and vegetables to platter; keep warm. Discard bay leaf. Boil cooking liquid, uncovered, 3 minutes or till reduced to 1/2 cup. Pour over fish and vegetables. Garnish with parsley, capers and tomato, if desired.
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