Pescado a La Veracruzana
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Just in time for the Lenten season, here is an easy to make recipe of Veracruzana Fish from the Eastern coast of Mexico.
8 fillets of fresh fish. Flour fish
¼ cup of oil. Fry the fish on both sides.
In a separate skillet:
3 tablespoons olive oil
2 cloves of garlic well chopped
¼ cup chopped onion
When garlic and onion are fried, add:
1 lbs. chopped tomato, seeded
¼ tablespoon of black pepper
2 teaspoons salt or to taste
4 ounces of tomato paste
1 cup of water
4 ounces of olives
2 ounces capers
4 ounces of pickled onions
Boil the sauce for 3 minutes.
Add the fish fillets and let them boil for 5 minutes.
Garnish with parsley on top.