PESCADA A LA VERACRUZANA

Angela MiaRosarita

Yield: 24 portions
Portion Size: 1 fillet
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Ingredients:SKU:Measure:
Tilapia fillets, 5-6 oz. each 24
Salt 1 tsp
Black pepper 1/2 tsp
Fresh lime juice 1/2 cup
Olive oil 1/2 cup
Onion, minced 2-1/2 cups
Garlic, minced 3 tbsp
Green olives, minced 3 tbsp
Angela MiaŽ Diced Tomatoes in Juice, undrained27000 378546 cups
RosaritaŽ Nacho Sliced Jalapenos27000 527851/2 cup
Bay leaves 4
Marjoram 3 tbsp
Oregano 3 tbsp
Thyme 3 tbsp
Chicken stock 3 quarts
Capers 1/2 cup
Parsley, chopped 1/2 cup

Preparation:

  1. Preheat oven to 375°F.
  2. Sprinkle fish with salt and pepper and marinate in lime juice for 1/2 hour.
  3. Heat oil in large skillet and sauté onion and garlic until beginning to brown. Add remaining ingredients, except fish and parsley and simmer for 30 minutes.
  4. Transfer tomato mixture to large baking pan. Place fish fillets over tomatoes, spooning a bit onto each fillet and bake 20 minutes.
  5. Top with chopped parsley and serve immediately.
  6. Serve with hot cooked rice and fried plantains, if desired.
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Nutrition Facts
Serving Size 1 fillet each
Servings Per Recipe 24 portions
Amount per Serving
Calories
179
% Daily Value*
Total fat
11%
7 g
Saturated fat
7%
1 g
Cholesterol
15%
45 MG
Sodium
29%
692 MG
Carbohydrate
2%
7 g
Dietary fiber
5%
1 g
Sugars
0%
3 g
Protein
47%
24 g
Vitamin A
6%
• Vitamin C
23%
Calcium
6%
• Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet