Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American,Mexican,
Ingredients: 2 tbsps vegetable oil; 2 each white fish fillets such as snapper, tilapia or cod; 1/2 tsp McCormick® Sea Salt Grinder; 1/4 tsp McCormick® Ground Black Pepper; 1 medium onion thinly sliced; 3 cloves garlic peeled and minced; 1 cup Cholula® Original Hot Salsa; 1/2 cup pitted green olives; 2 tbsps capers drained; 1/4 cup fresh lime juice; 1/2 cup fish stock; 1/4 cup fresh cilantro chopped; Cooked white rice for serving; Lime wedges for serving

10 min

PREP TIME

20 min

COOK TIME

14

INGREDIENTS

Servings: 4

INGREDIENTS

2 tablespoons vegetable oil Substitutions available / olive oil
2 each white fish fillets, such as snapper, tilapia or cod
1/2 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Ground Black Pepper
1 medium onion, thinly sliced
3 cloves garlic, peeled and minced
1 cup Cholula® Original Hot Salsa
1/2 cup pitted green olives
2 tablespoons capers, drained
1/4 cup fresh lime juice
1/2 cup fish stock Substitutions available / vegetable stock
1/4 cup fresh cilantro, chopped
Cooked white rice, for serving
Lime wedges, for serving

INSTRUCTIONS

1 Heat oil in large skillet on medium heat. Pat fish dry with paper towels. Season on both sides with salt and ground black pepper. Sear fish on both sides until golden brown. Remove from skillet and set aside.
2 Add onion to skillet. Cook and stir 3 - 4 minutes until softened. Add garlic; cook and stir 1 minute until fragrant. Stir in Original Hot Salsa, green olives and capers. Cook 5 minutes, stirring occasionally. Nestle seared fish into the sauce, spooning a bit of the sauce over top of each fillet to coat.
3 Reduce heat; cover and simmer 10 - 12 minutes, or until fish is cooked through and flakes easily with a fork. Garnish with freshly chopped cilantro. Place each portion of fish on a serving plate. Spoon sauce generously over top. Serve with white rice and lime wedges, if desired.