The signature dish from the Gulf of Mexico port city of Veracruz. So easy and yet extremely tasty.
• Heat oil in a large ovenproof skillet, add the Veracruz Cooking Sauce and bring to a boil. Add the bell pepper and stir. Cover and cook over low heat for 5 minutes. Add capers and cook for additional 5 minutes. Remove from heat.
• Preheat oven to 375F. Rinse fillets, pat dry and sprinkle with salt and pepper. Melt butter in a large skillet, add the fillets and brown on both sides (1-2 minutes). Transfer fish to skillet with the sauce. Cover skillet with aluminum foil and bake for 10 minutes or until fish is fully cooked. Serve with white or brown rice on the side
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 84 | ||
Calories from Fat: 84 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 295.8mg | 10 % | |
Potassium 5.4mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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