Skillet Fish in Veracruz Sauce
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Skillet Fish in Veracruz Sauce sits in the Seafood section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, halved and thinly sliced
- Diamond Crystal kosher salt
- 1 Anaheim pepper, seeded and finely diced
- 3 garlic cloves, minced
- 14.5 ounce canned fire roasted diced tomatoes
- ½ cup green olives, pitted and cut in half
- 1 tablespoon drained capers
- ½ teaspoon dried oregano
- 1 dried bay leaf
- Freshly ground black pepper
- 4 white fish filets (skinless and boneless), about 6 ounces each and 1-inch thick (sea bass, red snapper, halibut, cod, or tilapia)
- ¼ cup minced fresh cilantro
- 1 lime, cut into wedges
Method
Warm a wide skillet over a medium burner and add the oil when the pan is hot.
Turn in the onion and sprinkle on some salt and cook until softened, about 8 to 10 minutes.
Stir in the chopped pepper and garlic. Leave until fragrant, about 30 seconds.
Tip in the tomatoes, green olives, capers, dried oregano, and bay leaf.
Raise the sauce to a boil and decrease the heat to maintain a gently bubble. Taste the sauce and season with salt and pepper if needed.
Blot the fish filets dry with a paper towel and sprinkle both sides with salt and pepper.
Nestle the fish filets into the sauce and place some of the sauce on top of each one. Lid the skillet and cook on a low burner for about 10 minutes or until fish is opaque and cooked through, about 140°F on an instant-read thermometer .
Scatter on some fresh cilantro and serve the fish with lime wedges so you can squeeze on some fresh lime juice on before taking a bite.
Kitchen notes
- What can you serve with Fish in Veracruz Sauce?
- To keep this paleo, Whole30, and keto, you can serve this dish with cauliflower rice in lieu of white rice.
- It also tastes great served with the cook Instant Pot Crispy Potatoes !
