Fish in Veracruz Sauce

Here’s an easy one pot fish recipe I make at least twice a month for my Nanny Family using wild flounder. My Mom Boss found the recipe on the Real Plans app. The kids gobble up the tender flounder quickly and always ask for more. I typically serve it with rice.

You Will Need:

2 yellow onions
1 Anaheim chile pepper (not for kids)
1/2 cup green olives
1 tablespoon capers
2 tablespoons extra virgin olive oil
coarse sea salt, to taste
1 tablespoon minced garlic
14 1/2 ounces fire-roasted diced tomatoes 1/2 teaspoon dried oregano
1 bay leaf
ground black pepper, to taste
24 ounces white fish fillets, skinless and boneless
1/4 bunch cilantro
1 lime

What to Do:

1. Peel, halve, and thinly slice onion. Deseed and finely dice Anaheim pepper. Pit green olives and cut in half. Drain capers. Mince cilantro. Cut lime into wedges.

2. Heat a large skillet over medium heat and add olive oil when the pan is hot.

3. Toss in sliced onion and sprinkle on some salt and cook until softened, about 8 to 10 minutes.

4. Stir in diced pepper and minced garlic. Cook until fragrant, about 30 seconds.

5. Add tomatoes, green olives, capers, dried oregano, and bay leaf.

6. Bring sauce to a boil and decrease the heat to maintain a simmer. Taste the sauce and season with salt and pepper if needed.

7. Pat fish fillets dry with a paper towel and sprinkle both sides with salt and pepper.

8. Nestle fish fillets into the sauce and place some of the sauce on top of each one. Cover the skillet and cook on low heat for about 10 minutes or until fish is opaque and cooked through, about 145F on an instant-read thermometer.

9. Sprinkle on some cilantro and serve fish with lime wedges so you can squeeze on some fresh lime juice on before taking a bite.

References:

Recipe from Real Plans App
Photo by Stephanie Felzenberg