Pescado a la Veracruzana - As seen on Fox 5 San Diego
Claudia Sandoval
Ingredients:
Four 5 oz. white fish filets
2 large salad tomatoes
12 pitted green olives, chopped
1/8 cup capers, drained
1/2 yellow onion, chopped
1 bell pepper, sliced
2 garlic cloves, minced
1/4 cup water
fresh ground black pepper
grape seed oil
Directions:
-Begin by searing fish filets on medium high heat in 1 teaspoon of grapeseed oil and seasoning with only ground black pepper. Cook for 1 minute on each side. Remove from heat onto a paper towel lined plate.
- Add one more teaspoon of oil to pan and add onion, garlic, and bell pepper slices. Sauté for 1 minute or until onion changes to transparent. Add tomato and water. Bring to a simmer and cover, cooking for 5 minutes. Uncover and add fish filets pouring sauce over fish filets. Cover and simmer for an additional 2 minutes. Uncover and add capers and olives and cover for 1 minute and serve.
Provecho.- Chef Claudia XO
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