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 saute pan, heat 1/4 cup of the olive oil over high heat. Add the garlic and saute until golden, approximately 1 minute. Add the onion, tomatoes, chilies, bay leaves, marjoram and thyme. Reduce the heat and simmer for 40 minutes. Remove the bay leaves. Add the olives and capers to the sauce.
In a second saute pan, heat the remaining 2 tablespoons of olive oil. Saute 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.
nutrition information per serving
384 calories; 25g total fat; 42mg cholesterol; 1345mg sodium; 15g carbohydrates; 4g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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