Kaneohegirlinaz
Wannabe TV Chef
Fish Vera Cruz Style
2 Mahi Mahi fillets, cut into bite sized pieces
1 15oz. can Petite diced Tomatoes, drained reserving the juice
¼ C. Onion, diced
½ C. Carrots, diced
½ C. Sweet Red Bell Peppers, diced
½ C. Celery, diced
1 small can diced Green Chiles, like Hatch or Ortega
¼ C. Manzanilla Olives, cut in half
2 Tbsp. Capers, drained and rough chopped
2 Garlic cloves, minced
¼ C. Olive Oil
1 tsp. dried Oregano
1 large Bay leaf
Cilantro to taste
S&P to taste
Heat a large skillet over medium high heat with the oil
Sauté the onions for just a few minutes; add the carrots and cook until crisp-tender
Now add the celery and bell pepper and continue to sauté for another couple minutes
Add the garlic, bay leaf and oregano, stirring until fragrant, now stir in the tomatoes, chiles, olives and capers and cook for a few more minutes
Add some of the reserved tomato juice, as well as the cilantro; adjust seasoning with S&P
Simmer covered for 5-8 minutes, allowing the flavors to marry
At this point it may be too dry, add more of that reserved tomato juice, stir well and
Nestle the fish chunks into the sauce; cover and poach until just done, this will only take a few minutes
*Optional other ‘goodies’ to add to the sauce, raisins, jalapenos, pablanos chiles, red pepper flakes, parsley instead of cilantro, or omit some of the above, try this with any white fish and make this dish your family’s favorite Friday fish dinner
2 Mahi Mahi fillets, cut into bite sized pieces
1 15oz. can Petite diced Tomatoes, drained reserving the juice
¼ C. Onion, diced
½ C. Carrots, diced
½ C. Sweet Red Bell Peppers, diced
½ C. Celery, diced
1 small can diced Green Chiles, like Hatch or Ortega
¼ C. Manzanilla Olives, cut in half
2 Tbsp. Capers, drained and rough chopped
2 Garlic cloves, minced
¼ C. Olive Oil
1 tsp. dried Oregano
1 large Bay leaf
Cilantro to taste
S&P to taste
Heat a large skillet over medium high heat with the oil
Sauté the onions for just a few minutes; add the carrots and cook until crisp-tender
Now add the celery and bell pepper and continue to sauté for another couple minutes
Add the garlic, bay leaf and oregano, stirring until fragrant, now stir in the tomatoes, chiles, olives and capers and cook for a few more minutes
Add some of the reserved tomato juice, as well as the cilantro; adjust seasoning with S&P
Simmer covered for 5-8 minutes, allowing the flavors to marry
At this point it may be too dry, add more of that reserved tomato juice, stir well and
Nestle the fish chunks into the sauce; cover and poach until just done, this will only take a few minutes
*Optional other ‘goodies’ to add to the sauce, raisins, jalapenos, pablanos chiles, red pepper flakes, parsley instead of cilantro, or omit some of the above, try this with any white fish and make this dish your family’s favorite Friday fish dinner
