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Fish Vera Cruz

12

tomatoes, chopped

6

jalapeno peppers, chopped

1/2

tablespoon

dried oregano

1/2

tablespoon

garlic salt

1/2

Spanish onion, chopped

1/2

bunch

cilantro leaves, chopped

Vegetable, oil

4

individual fish fillets of your choice

Salt, and pepper

1

In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic

2

salt for about 8 minutes, or until tomatoes have cooked down to a liquid.

3

Remove from heat and let cool slightly. *Transfer to a blender and puree

4

until smooth. Return sauce to pan, add chopped onion and cilantro, and

5

stir well. Heat through and keep warm until ready to serve.

6

Heat oil in a large skillet over medium-high heat (you can use as little

7

as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and

8

pepper and then carefully place in the pan; this may require adding the

9

fish in 2 batches if your skillet is not large enough to hold all 4

10

fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be

11

opaque on that side). Carefully flip fish and continue cooking until

12

cooked on second side and cooked through in the middle; the fish should be

13

opaque in the middle. Cooking time will vary based on thickness of the

14

fish fillets and the type of fish, but it should not take more than 3 to 5

15

minutes on each side. Transfer fish onto a serving platter or each of 4

16

dinner plates and top with the sauce. Serve immediately.

17

When blending hot liquids: Remove liquid from the heat and allow to cool

18

for at least 5 minutes. Transfer liquid to a blender or food processor and

19

fill it no more than halfway. If using a blender, release one corner of

20

the lid. This prevents the vacuum effect that creates heat explosions.

21

Place a towel over the top of the machine, pulse a few times then process

22

on high speed until smooth.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (49 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

271.36

Calories From Fat (17%)

46.38

% Daily Value

Total Fat 5.37g

8%

Saturated Fat 0.53g

3%

Cholesterol 0mg

0%

Sodium 2511.38mg

105%

Potassium 2617.47mg

75%

Total Carbohydrates 56.57g

19%

Fiber 14.82g

59%

Sugar 33.28g

 

Protein 10.86g

22%