Grouper Veracruz
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Ingredients
4 6-ounce fillets of sea bass (3/4-inch thick)
Cooking Spray
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground cumin
1 clove garlic, minced
¼ cup water
2 tablespoons chopped fresh cilantro
3 tablespoons fresh orange juice
2 tablespoons chopped green olives, pitted
1 tablespoon fresh lime juice
1 tablespoon capers
2 tablespoons tomato paste
1 can tomatoes (10 oz), diced, and green chili peppers, skinless
To make
Serve this dish with hot boiled rice to drizzle with all the drops of flavorful sauce.
Preheat the oven to 400 degrees.Place the fish in a 13-inch x 9-inch baking dish greased with cooking spray.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; saute for 3 minutes. Add cumin and garlic; saute 1 1/2 minutes. Add water and other ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened. Pour the tomato mixture over the fish.Bake at 400 ° C for 20 minutes or until the fish is easily delaminated by pricking with a fork.
Preheat the oven to 400 degrees.Place the fish in a 13-inch x 9-inch baking dish greased with cooking spray.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; saute for 3 minutes. Add cumin and garlic; saute 1 1/2 minutes. Add water and other ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thickened. Pour the tomato mixture over the fish.Bake at 400 ° C for 20 minutes or until the fish is easily delaminated by pricking with a fork.
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Author:Admin
Published: 11/20/2023 9:05 PM
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