Veracruz-Style Fish

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Veracruz-Style Fish Learn More

Cuisine With Me

[{"selector":"#anim-0d370880-ee3c-4475-9c8f-3676c79bfda0","keyframes":{"transform":["translate3d(-112.42425%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3c4e8407-9b82-4432-9cad-af584e25c6e3","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-920df6c9-58b7-409d-a46f-85c7e7aa5582","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] A delicious and easy way to enjoy fresh fish: our Veracruz-style fish recipe is bursting with flavors of tangy tomatoes, briny olives, and zesty peppers. A traditional Mexican dish sure to impress! Learn More

Cuisine With Me

[{"selector":"#anim-0667025a-09ec-4919-9c97-c765831558ea","keyframes":{"transform":["translate3d(-112.72727%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f4120c97-2dfd-4a9e-9d11-794bd0832c9d","keyframes":{"opacity":[0,1]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d6f29e36-651c-43cd-aaf9-5ba00889b4bd","keyframes":{"transform":["scale(0.15)","scale(1)"]},"delay":1000,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"forwards"}] – White fish fillets – Canned tomatoes – Poblano pepper – Green olives – Capers – Onion – Garlic – Olive oil – Oregano, bay leaf Ingredients Full Recipe

Heat 1 tbsp olive oil in a large sauté pan. Add onion, sliced poblano pepper and a pinch of salt. Cook a few minutes until onions are translucent and peppers are soft.

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Add garlic and bay leaf and cook another minute or two until fragrant

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Add tomatoes to the pan, along with capers, olives and oregano. Season with some fresh ground pepper.

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Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, stirring occasionally.

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Season fish on both sides with salt and pepper.

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Heat 1 tbsp olive oil in a large skillet. Cook the fish for 3 minutes on each side, or until the fish turns opaque and is thoroughly cooked

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Serve the fish topped with a quarter of the sauce. Sprinkle some minced parsley for garnish.

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Cuisine With Me

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Easy Baked Flounder

Cuisine With Me

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Cuisine With Me

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Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Heat 1 tbsp olive oil in a large sauté pan. Add onion, sliced poblano pepper and a pinch of salt. Cook a few minutes until onions are translucent and peppers are soft.

1

Cuisine With Me

Cuisine With Me

Add garlic and bay leaf and cook another minute or two until fragrant

2

Cuisine With Me

Cuisine With Me

Add tomatoes to the pan, along with capers, olives and oregano. Season with some fresh ground pepper.

3

Cuisine With Me

Cuisine With Me

Bring to a boil, reduce heat, cover and simmer for 15 to 20 minutes, stirring occasionally.

4

Cuisine With Me

Cuisine With Me

Season fish on both sides with salt and pepper.

5

Cuisine With Me

Cuisine With Me

Heat 1 tbsp olive oil in a large skillet. Cook the fish for 3 minutes on each side, or until the fish turns opaque and is thoroughly cooked

6

Cuisine With Me

Cuisine With Me

Serve the fish topped with a quarter of the sauce. Sprinkle some minced parsley for garnish.

7

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Easy Baked Flounder

Baked Fish in Tomato Sauce

Roasted Poblano Peppers and Red Onion

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me

Cuisine With Me