Pescado Veracruzano (Fish Veracruz-style)
Serves: 6
The array of spices, juicy tomatoes and moist Dover sole combine for a memorable meal.
Ingredients
PreparationIngredients
- 1 tablespoon olive oil Add to list
- 1/2 cup diced yellow onion Add to list
- 4 cloves garlic, chopped Add to list
- 2 teaspoons oregano Add to list
- 1/2 teaspoon chipotle powder Add to list
- 1 28-ounce can diced tomatoes Add to list
- 2 tablespoons raisins Add to list
- 1/4 cup chopped pitted olives Add to list
- 1 teaspoon salt Add to list
- 3 pounds white fish fillets (sole or cod) Add to list
- 2 tablespoons chopped cilantro Add to list
Preparation
Preheat oven to 375° F. Heat oil in medium saucepan over medium heat. Add onions, garlic, oregano and chipotle powder. Saute 4 minutes until onions are softened. Stir in tomatoes and their juices. Turn heat to low and simmer for 10 minutes. Mix in raisins, olives and salt. Set aside.
In lightly oiled 9- by 13-inch glass pan, place fish fillets flat. Pour sauce over fish and bake 15 to 20 minutes or until fish flakes when pulled apart with fork. Serve garnished with cilantro.
Recipe by , PCC Cooks instructor
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