In an attempt to keep things on the healthy side I decided to put this Fish Veracruz Recipe on the supper menu for Friday. This recipe is high in protein and low on saturated fat.
This recipe surprised me; it was a lot better tasting then I thought it was going to be. I used mild salsa in this recipe because I thought the spicier salsa would overpower the fish. For the fish, I decided to use Tilapia, because of its mild flavor and usually low price, which worked out really well. Most of the seasoning for the recipe comes from the salsa which will have a major impact on how the dish is seasoned. (I used Chi Chi mild chunky style salsa) Use your favorite brand of chunky style salsa, and it should work out fine. The salsa also goes real good over baked potatoes which make an ideal side to serve with this dish. I listed the lime slices and cilantro as optional because my wife and I thought the dish was really good without these 2 ingredients that are added at the end of the recipe.
If you are looking for a health-conscious dish to put on the supper table give this Fish Veracruz Recipe a try; it’s really good. Enjoy
Fish Veracruz Recipe
- 2-pound white fish fillets (Tilapia, halibut, cod, Pollock)
- ¼ cup lime juice (I used 2 large limes one for the juice and 1 for the slices)
- 1 medium lime (sliced into 8 pieces – optional)
- ½ tablespoon canola oil
- 1 small onion (thinly sliced)
- 1 small green bell pepper (seeded and cut into strips)
- 2 jalapeno peppers (seeds removed and diced)
- 2 cups chunky salsa
- ½ cup no salt added tomato sauce
- ½ cup black olives (sliced)
- 1 tablespoon capers
- 4 tablespoon fresh cilantro (chopped – optional)
- Arrange the fish in a 13 x 9 casserole dish lightly sprayed with cooking spray. Pour the lime juice over the fish and marinate in the refrigerator for 20 minutes.
- Preheat oven to 425f.
- While the fish is marinating heat oil in a large skillet over medium-high heat. Cook the onion, green pepper, and jalapeno until crisp-tender. Stir in the tomato sauce, black olives, and capers. Bring the mixture to a boil, reduce heat to simmer, and cook for an additional 1 minute. Spoon the mixture over the top of the fish and bake for 20 minutes or until fish flakes easily with a fork. (Instant-read thermometer should read 145F.)
- If using – garnish dishes with cilantro serving with the lime wedges on the side.
Adapted from Mayo Clinic