Seasonal Recipe of the Week
Fish Vera Cruz is a delicious way to prepare an inexpensive fillet of fish and give it some rich and exotic flavors. You can use any find of firm white fillet. Most of the Mexican restaurants in town use Tilapia, which is rather inexpensive.
Ingredients
1 1/2 pounds of fish fillets
1/2 cup lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1 large onion, thinly sliced
2 green peppers cut into thin strips
3 cloves chopped garlic
1/3 cup dry white wine
2 1/2 cups mild, chunky, store-bought tomato salsa
1/2 cup V8 juice
1/4 cup pickled jalapeno slices
1/4 cup sliced black olives
1 tablespoon capers
1/4 cup chopped cilantro leaves
lime wedges to garnish
Procedure
Arrange the fish fillets in a 13 x 9 baking dish. Sprinkle with salt, pepper, and lime juice. Cover and let marinate in the fridge for 20 minutes.
For the sauce; heat oil in large skillet over medium heat and add onions, peppers, and garlic. Cook for about 3 minutes till vegetables are tender. Add wine and cook for 1 minute more. Now stir in salsa, tomato juice, jalapeno, olives and capers and bring to the boil. Now add fish fillets to sauté pan, reduce heat to low. Cover pan and simmer for 10 minutes or until fish flakes easily with a fork, Serve with cilantro on top and garnish with a lime wedge. Don’t forget the Spanish rice!
