Pescado a la Veracruzana

Pescado a la Veracruzana Ingredients

3 tb Olive oil	1 ts Salt (approximately)
3 md Onions; sliced thin	2/3 c Sliced green olives
4 Cloves (large) garlic;	1/4 c Capers
8 Large; ripe tomatoes,	3 Canned Jalapeno chiles;
1/4 c Chopped Italian parsley	2 1/2 lb Fresh fish fillets
2 tb Vinegar

Instructions for Pescado a la Veracruzana

1. Heat the oil in a large skillet or saute pan over medium heat. When hot, add the onions and saute about 5 minutes or until the onions are translucent, stirring frequently. 2. Add the garlic and saute 2 minutes. 3. Raise heat to medium-high and add the tomatoes, chopped parsley, vinegar, and salt to taste. Cook, stirring frequently, until most of the liquid has evaporated. 4. Stir half the olives, capers, and chiles into the sauce. Reduce heat to medium and nestle the fish fillets into the sauce. Partially cover the pan and cook until the fish flakes when prodded with a fork, turning once when they seem about half done. Remove to a serving platter. 5. Spoon the sauce over. Garnish with the remaining capers, olives, and chiles. Decorate with parsley if you wish and serve immediately. LOPEZ Y GONZALEZ BEVERAGE: CARTA BLANCA OR DOS EQUIS BEERS OR RIOJA WINE. From the . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Caper	Garlic	Jalapeno	Olive
Olive Oil	Onion	Parsley	Salt
Tomato	Vinegar

Seafood Garlic Olive oil Onion Parsley Tomato Seafood-Other

for flavor and categorization

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