You know how you can lose track of time when you’re exploring all the treasures a resale shop has to offer? And all of a sudden it’s half ’til dinnertime and you haven’t even thought about what you’ll feed the ravening horde?
Here’s the solution: Fish Veracruz Resale Style.
Veracruz sauce is partly Mexican, but since Veracruz had a lot of French influence, it’s kinda French too. But mostly I love it because I almost always have the ingredients and it take 20 minutes to make.
Kate’s Resaler Fish Veracriz
You need about 2 pounds of fish fillets. Fresh or frozen. Something like snapper or tilapia. Anything mild. Not salmon.
What you gonna do is make the sauce in a frying pan, then poach the fish in the sauce. Make sure you choose a pan that has a cover…
Warm up about 2 T olive oil. Put a 14.5 oz can of diced tomatoes (fire-roasted with garlic would be my choice) undrained, in the pan and add some minced garlic. Try a couple of cloves worth. Heat over medium for 3 minutes.
Add 1 T tomato paste, about 1/2 cup of white wine, and some green olives and capers. I use lots. Say 1/3 cup of olives and 1/4 cup of capers. There, that’s your sauce. As it bubbles merrily away for 5 minutes or so, salt and pepper your fillets. Lay them gently in the sauce, spooning some sauce over to cover the fish. Cover the pan, and cook gently for 5-10 minutes. Until the fish flakes nicely.
That’s it. Yum. Good with rice (pretty with yellow rice!) and green veggie. Brussels sprouts with a touch of balsamic vinegar are best, but spinach or green beans work too.
Photo from blog.realpeoplekitchen.com. Their fancier recipe is nice too, but wouldn’t you’d rather shop than cook? Me too.