Pescado a la Veracruzana (Mexico)
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 330g per person. Country of origin: Mexico. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 98 kcal
- Protein
- 13 g
- Carbohydrate
- 10 g
- of which sugars
- 4 g
- Fat
- 1.8 g
- of which saturates
- 0.32 g
- Fibre
- 2.6 g
- Salt
- 0.72 g
Ingredients
- 650g cod or snapper fillets
- 1 tbsp olive oil
- 1 onion, sliced
- 2 garlic cloves, crushed
- 400g chopped tomatoes
- 60g green olives, sliced
- 1 tbsp capers, rinsed
- 1 jalapeno, sliced
- 300g cooked rice
- Small handful coriander
Method
Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.
Cook onion, garlic, tomatoes, olives, capers, and jalapeno into a savoury sauce.
Add the fish and simmer gently for 8-10 minutes.
Serve with rice and coriander.
Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.
Reviews
Pescado a la Veracruzana (Mexico) was useful as a planning recipe because the sides and nutrition notes felt realistic. Bright seasoning and no rich finish.
Steven BarlowThe balance in Pescado a la Veracruzana (Mexico) worked well for me: moist fish, clear method, and enough detail to judge the portion sensibly.
Michael HolsteadI tried Pescado a la Veracruzana (Mexico) as a lighter main meal and it still felt properly satisfying. The Mexico flavour notes came through without making the dish feel heavy.
James Treadwell