Fish Veracruzana
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 3large new potatoes, scrubbed but not peeled, and cut in thirds
- 2 or 3tablespoons canola oil
- 2medium-size onions, thinly sliced
- 2red, yellow or orange bell peppers, seeded and quartered
- 2Anaheim chilies or 1 poblano chili, seeded and quartered
- 3tablespoons lime juice
- 2teaspoons minced garlic
- Freshly ground black pepper to taste
- 1bunch cilantro, washed and dried
- 1½cups tomato puree
- 1pound scrod, catfish or flounder, without skin and cut in chunks
- ½lime, quartered
Nutritional analysis per serving (3 servings)
411 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 15 grams sugars; 34 grams protein; 327 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes through thick slicing blade of food processor.
- Step 2
Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet. Saute onions over medium high heat until they begin to take on color. Push to the side and add potatoes. Cook, stirring often, until potatoes begin to take on color.
- Step 3
Put bell peppers and chilies through thick slicing blade of food processor . Add to potatoes with lime juice, garlic and black pepper. Reduce heat and cook until potatoes and peppers are beginning to soften.
- Step 4
Chop cilantro and add ⅓ cup to skillet, along with tomato puree and fish. Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
- Step 5
Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.
Private Notes
Comments
I'm sad. Like people actually make this and think they're making pescado a la veracruzana? I was looking for a recipe and somehow ended up seeing this one. I don't know where to start. Of course you can make most fishes a la veracruzana but our favorite fish to do it with is red snapper, sea bass is amazing too. Please do it with fresh tomatoes. There's just no point to this dish otherwise. Don't cut the fish in chunks. The lime juice is only for marinating. No cilantro. It's just all wrong.