Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Fish Veracruz Style (under An Hour)

Yield: 1 Servings

Ingredients and directions for this recipe

1 lg Shallot; peeled and minced
1 sm Green bell pepper; diced
1 Jalapeno; seeded and minced
1 tb Olive oil; plus extra for
-greasing pan
1 c Diced tomatoes
2 tb Capers
2 tb Chopped pitted green olives
Salt
Freshly ground white pepper
1 Snapper (10-ounce) or
-grouper fillet, cut into 2
-pieces
1 tb Minced cilantro

-LEMON-SCENTED RICE-
3/4 c Rice
1 1/2 c Chicken broth or water
Grated zest of 1 lemon
1 ts Minced jalapeno
1 ts Lemon juice
Salt

from LA Times

Saute shallot, bell pepper and jalapeno in olive oil in medium pan until
peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt
and pepper to taste and cook until pulpy, about 5 minutes. Place fish in
oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is
white and firm throughout, about 30 minutes. Sprinkle with cilantro and
serve with Lemon-Scented Rice. 2 servings. Each serving without rice: 194
calories; 393 mg sodium; 38 mg cholesterol; 8 grams fat; 9 grams
carbohydrates; 25 grams protein; 1.12 grams fiber.

LEMON-SCENTED RICE Combine rice, chicken broth and zest in medium pan.
Bring to boil. Reduce heat to low, cover and simmer until rice is tender,
about 18 minutes. Stir in jalapeno, lemon juice and salt to taste.
2 servings. Each serving: 286 calories; 734 mg sodium; 1 mg
cholesterol; 1 gram fat; 59 grams carbohydrates; 9 grams protein;
0.41 gram fiber.

See also:
Previous recipe Fish Tongues Scandinavian
Next recipe Fish With Artichoke Sauce

Or try one of these recipes:
M And M Cookies
Thai Cucumber