Spicy Veracruz-Style Fish

Name: Spicy Veracruz-Style Fish
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 can green rajas Clemente Jacques®; 10 milliliters olive oil; 1/4 kilos white onion, fileted; 2 cloves garlic, peeled; 1 kilo red beefsteak tomato, poached (without skin or seeds); 1/2 cups tomato purée; bay, fresh; fresh thyme; fresh marjoram leaves; dried oregano; 100 grams green olives, boneless; capers; almonds, peeled; güero chili in vinegar; 4 red snapper fillets

Clemente Jacques

There are typical recipes from our country that are delicious, but the Veracruz-style fish in particular has a perfect flavor. And contrary to what many believe, it is easy to make.

Reviewed by Editorial Team of Kiwilimón

Published: 06-01-2015

Preparation

30 mins

Low

Poach the tomatoes, meaning make a cross-cut on the bottom, place them in a pot of boiling water for about 5 minutes. After that, immerse them in a bowl of cold water, remove the skin and seeds, and cut them into cubes. Heat olive oil in a saucepan over medium heat. Sauté in the following order: sliced onions, chopped garlic, and tomatoes. Pour in the tomato puree and cook until it comes to a boil. Lower the heat, season with salt and pepper to taste, and add herbs (marjoram, oregano, thyme, bay leaves). Place the snapper fillets in the sauce and cover to let them cook. Finally, add the Clemente Jacques ® Green Strips with a little of the pickling juice, capers, almonds, and whole boneless olives. Serve the fish accompanied by yellow chilies and white rice.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Spicy Veracruz-Style Fish

Ingredients

Preparation

Nutritional information

Presentation

Tips

Spicy Veracruz-Style Fish

Ingredients

Preparation

Nutritional information

Presentation

Tips

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