Pescado a la Veracruzana | PCC Natural Markets

Pescado a la Veracruzana

Serves: 4

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These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This easy and flavorful dish can be used with a variety of fish – try salmon, snapper, cod or halibut, depending on what you have on hand.



Heat oil in a large saucepan over medium heat. Add onions, garlic, oregano and marjoram; cook until onions are soft, about 5 minutes. Stir in tomatoes and their juices, olives, raisins and lime juice. Reduce heat to a simmer and cook for 15 minutes.

Season fish fillets with salt and pepper. Add to the simmering sauce, cover and cook until fish flakes when pulled apart with a fork, 10 to 12 minutes.

Serve garnished with chopped cilantro and warm corn tortillas on the side.

Recipe by Jackie Freeman, PCC Chef

More about: capers, raisins, white fish


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