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Fish with Mexican Veracruz Sauce

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 4 servings
An accomplished chef for twenty-five years, Patricia Quintana is also a best-selling cookbook author who believes that the essence of Mexican cooking is as rich and provocative as the Mexican culture itself. The following is her recipe for Fish with Mexican Veracruz Sauce.
1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, pureed
One 28-ounce can Italian tomatoes and their juices, pureed
One 4-ounce can mild peeled green chilies, chopped and drained
2 bay leaves
1 teaspoon dried marjoram
1 teaspoon dried thyme
One 3-3/4-ounce jar green olives stuffed with pimentos, drained, finely chopped
1/4 cup drained capers
1 pound boneless red snapper fillets, skin on
In a large sauté pan, heat 1/4 cup of the olive oil over high heat. Add the garlic and sauté until golden, approximately 1 minute. Add the onion, tomatoes, chilies, bay leaves, marjoram, and thyme. Reduce heat and simmer for 40 minutes. Remove the bay leaves. Add the olives and capers to the sauce.

In a second sauté pan, heat the remaining 2 tablespoons of olive oil. Sauté the fish for 4 to 5 minutes per side, skin side down first.

Place some of the sauce on each plate and top with the fish. Cover with more sauce and serve immediately.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 384
Fat. Total: 25g
Fiber: 4g
Carbohydrates, Total: 15g
Sodium: 1345mg
% Cal. from Fat: 59%
Cholesterol: 42mg
Protein: 26g
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