Fish Veracruz

Have someone in the family who isn’t a huge seafood lover? This may be the dish for them because the fish is mild and sauce very tasty. It is low-cal, low-carb, & easy to prepare, but full of flavor!  The tangy tomatoes and olives add a sweet flavor to the delicate and mild fish. Feel free to play with the sauce measurements to suit your liking. You could also throw in some anchovies if you like a more authentic “sea-fare” taste. Serving suggestion: a green salad with lemon/olive oil to start and chilled white wine to accompany.

  • 4 pieces whitefish such as Cod or Halibut
  • 1/2 white onion, chopped
  • 4 cloves of garlic, chopped
  • ~14 cherry tomatoes or 5 large plum tomatoes, chopped
  • 1/2 cup white wine
  • 1/2 cup Spanish green olives, chopped (I used those stuffed with anchovies but either work fine)
  • 1 lime
  • Spoonful or two of tomato or pizza sauce
  • Cilantro for garnish
  • Avocado for garnish
  • Smidgen of butter
  1. Heat a slice of butter on medium-high in a large skillet until melted. Add the garlic & onion & cook for a few minutes until tender & aromas released.
  2. Using a wooden spatula, push your onions & garlic to the side & add your fish to the skillet, grind salt & pepper on top of the fish. Cook the first side until light brown, and then flip and turn heat to low.
  3. Add the white wine, tomatoes, and olives to the pan. Squeeze the lime juice into the skillet. Add a spoonful or two of tomato sauce to the sauce, stir being careful not to break the fish. Cover and continue to cook on low for about 5 minutes or until fish is just cooked through (not overcooked).
  4. Plate the fish and cover generously with sauce. Garnish with cilantro & avocado.

Serves: 4

Recipe source: Original

Time: 20 minutes