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Fish Veracruz Style

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By Kris Rudolph

Posted December 30th, 2007

This article is reprinted with permission from Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series), by Kris Rudolph, (2006, University of North Texas Press)

Mexican Light / Cocina Mexicana Ligera: Healthy Cuisine for Today's Cook / Para El Cocinero Actual (Great American Cooking Series)

Servings:	6
Author Notes:	The cuisine coming from the state of Veracruz on the gulf coast has a predominantly Spanish influence. When the conquistadors landed on the shores of Mexico 500 years ago, they brought olive oil, capers, and green olives with them. These ingredients, along with ripe, red tomatoes, which are native to the Americas, form an important part of the Veracruz kitchen.
Ingredients:	2 tablespoons olive oil 4 cloves garlic, minced 1/2 white onion, chopped 5 Roma tomatoes, chopped 1 teaspoon dried oregano 2 tablespoons parsley, divided 3/4 cup green olives, pitted and chopped 1/4 cup capers 1 pickled jalapeño chile (en escabeche), chopped 2 tablespoons Mexican lime juice 1/2 cup water 1/2 teaspoon salt or to taste 6 fresh fish filets (5 ounces each), preferably red snapper
Instructions:	Makes 6 Servings (5 ounces fish with 1/2 cup salsa) Preparation: 15 Minutes Cook: 25 Minutes Total: 40 Minutes 1. Preheat oven to 350 F. 2. Place the olive oil in a large frying pan over medium-high heat. When hot, add the garlic and sauté for 1 minute. 3. Add the onion and continue cooking for another 2 to 3 minutes. 4. Add the tomatoes, dried oregano, 1 tablespoon of parsley, olives, capers, and chile. Cook for about 8 minutes. 5. Add the lime juice, water, and salt. Mix well. 6. Place the fish filets in a shallow baking dish. Pour the tomato sauce on top and place in the oven. Bake for 12 to 15 minutes or until the fish is done. (this will depend on the thickness of the filets.) 7. Garnish with the extra tablespoon of parsley. Low Carb Option: Make half the amount of tomato sauce and the carbs will drop to 3.9 grams. Plan Ahead: 1 to 3 days in advance, make the tomato sauce. This sauce also freezes well, so make a double batch and have it on hand for last minutes dinners. You can also grill the fish, basting it with olive oil and lime juice, instead of baking it. Spoon the tomato sauce on before serving. Calories: 168; Total Fat: 8.1g; Saturated Fat: 1.3g; Carbohydrates: 20.2g; Fiber: 0.7g.