Evening Edge
What’s For Dinner?
DEL.ICIO.US
Fish Vera Cruz
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Roy Adams of Fayetteville writes: "We realize many people are afraid to cook fish because it's so easy to overcook. I've always loved Vera Cruz-style seafood, but most of the recipes I have use a paltry amount of olives and capers. We were recently on the River Walk in San Antonio, Texas, and had snapper Vera Cruz at a 'New Tex-Mex' place. It blew us away. It was so heavy on the capers and olives, the flavor was intense."
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
Ingredients:
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1 medium onion, thinly sliced
1 (750-gram) package Pomi brand chopped Italian tomatoes, or 3 cups canned crushed tomatoes
1/2 cup pimento-stuffed Spanish olives, sliced
1/4 cup capers
2 pounds fish fillets (any white fish; snapper or grouper preferred)
Instructions:
In a large, well-oiled skillet over medium heat, saute onion for 1 to 2 minutes. Cover and cook for 4 to 5 minutes, or until onion is translucent but not browned. Add tomatoes, olives and capers, bring to boil, then cook, uncovered, until slightly thickened, about 10 minutes. Add fish, and spoon sauce over to cover fish. Cover and simmer for 10 minutes. Fish should be starting to flake apart.
Notes:
This is an assertive dish with robust ingredients. Because the fish cooks in the abundant sauce, it is less likely to overcook and stays moist, while the flavors permeate the flesh.
Nutrition:
Per serving: 239 calories (percent of calories from fat, 29), 32 grams protein, 11 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), 56 milligrams cholesterol, 392 milligrams sodium.
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