Fish veracruz


  •  2 pounds fish, white fish, firm flesh fillets (such as tilapia, cod, sole, pollock or halibut)
  •  1/4 cup(s) lime juice
  •  1/2 tablespoon oil, canola
  •  1 small onion(s) peeled and sliced
  •  1 small pepper(s), green, bell seeded and cut into strips
  •  1/4 cup(s) pepper(s), jalapeno seeded and sliced
  •  2 cup(s) salsa, fresh or pico de gallo
  •  1/2 cup(s) tomato sauce, no added salt
  •  1/2 cup(s) olives, ripe sliced
  •  1 tablespoon capers
  •  4 tablespoon cilantro, fresh chopped, or 4 teaspoons dried cilantro
  •  1 medium lime(s) cut into 8 wedges


Serves 8

Arrange fish in a 9-by-13-inch baking pan. Sprinkle with lime juice. Cover and refrigerate for at least 20 minutes.

Preheat oven to 425 F. Heat oil in a large, nonstick skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper. Cook and stir occasionally for 2 minutes or until vegetables are tender, yet crisp.

Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Reduce heat and simmer for 1 minute.

Pour the sauce over the fish and bake in the preheated oven for about 20 minutes or until fish flakes easily with a fork.

Remove fish and vegetables from the pan with a slotted spatula. Serve with cilantro and lime wedges.

Nutrition Info
Calories:  160
Total Fat: 4g
Saturated Fat: 1g
Sodium: 160mg
Carbohydrates: 8g
Dietary Fiber: 2g
Protein: 24g