Dinner

Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 white fish fillets (mahi-mahi, halibut, or sea bass), 6 oz each, skin on; 2 tbsp olive oil; 1 can (14 oz) diced tomatoes, drained well; ½ cup green olives (with pits, pitted and halved); 3 tbsp nonpareil capers, drained; 1 small red onion, very thinly sliced; 3 garlic cloves, minced; 1 tsp dried oregano (Mexican oregano preferred); ¼ cup dry white wine (or seafood stock); Pinch of red pepper flakes; Salt and black pepper to taste; Fresh cilantro and lime wedges

A pan-seared white fish fillet crowned with a bright, briny Veracruz-style sauce of charred tomatoes, green olives, capers, and a whisper of oregano. Fresh, vibrant, restaurant-quality in 20 minutes flat.

429calper serving 37gprotein 18gcarbs 23gfat 8min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this