Pescado a la Veracruzana

Pescado a la Veracruzana is a vibrant and flavorful dish featuring fish cooked in a tangy tomato sauce with olives and capers. This dish showcases the fresh ingredients of coastal Mexico, making it both nutritious and delicious.

Ingredients

• White fish fillets (like tilapia or snapper) - 300 grams
• Olive oil - 2 tablespoons
• Onion, thinly sliced - 1 medium
• Garlic, minced - 2 cloves
• Tomatoes, diced - 2 medium
• Green bell pepper, sliced - 1 medium
• Black olives, pitted and sliced - 50 grams
• Capers - 1 tablespoon
• Cilantro, chopped - 2 tablespoons
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat olive oil in a large skillet over medium heat.
2. Add the sliced onion and garlic, sautéing until the onion is translucent, about 4-5 minutes.
3. Stir in the diced tomatoes and green bell pepper, cooking for another 5 minutes until the vegetables soften.
4. Add the olives, capers, and lime juice, mixing well to combine all the flavors.
5. Season the fish fillets with salt and black pepper, then place them gently in the skillet.
6. Cover the skillet and cook for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Once cooked, sprinkle the chopped cilantro over the top before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 80 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.5 L

Health Benefits

• High in protein, promoting muscle health and repair.
• Rich in omega-3 fatty acids, beneficial for heart health.

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