Pescado a la Veracruzana
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.
- 1 tablespoon olive oil Add to list
- 1 onion, diced Add to list
- 3 cloves garlic, chopped Add to list
- 2 teaspoons dried oregano Add to list
- 2 teaspoons dried marjoram Add to list
- 1 (28-ounce) can diced tomatoes Add to list
- 1/4 cup pitted and chopped green olives Add to list
- 2 tablespoons golden raisins Add to list
- 2 tablespoons capers, rinsed Add to list
- 2 tablespoons lime juice Add to list
- Salt and pepper, to taste Add to list
- 4 (6-ounce) white fish fillets Add to list
- 2 tablespoons chopped cilantro Add to list
- Corn tortillas, warmed, for serving Add to list
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, PCC Chef