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Fish Vera Cruz

Source of Recipe

by Deanna, from BH&G Family Favorites


Recipe Introduction

You can use any fresh or frozen (thawed) firm white fish; such as cod, red snapper or orange roughy. You can use fresh peeled, seeded tomatoes with their juice instead of canned and the jalapenos can be either fresh or canned. If using canned, they should be rinsed.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6760.5

List of Ingredients

1 pound fish fillets
2/3 cup long-grain rice
non-stick spray coating
1 medium onion -- sliced into rings
1 clove garlic -- minced
14 1/2 ounces low sodium tomato, canned -- cut up
1/4 cup green olives -- sliced
1/4 cup dry white wine
1 tablespoon jalapeno peppers -- seeded and chopped
1/2 teaspoon sugar
1 bay leaf
1 dash cinnamon
1 cup water


Recipe

Cut fish into 4 equal portions. Rinse; pat dry, set aside. Cook rice according to package directions, except omit salt and butter. Keep warm.

Spray a cold medium saucepan with non-stick coating. For sauce, cook and stir the onion and garlic in saucepan until onion is tender but not browm. Stir in the undrained tomatoes, olives, wine, jalapeno, sugar, bay leaf and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until the mixture is slightly thickened. Remove and discard bay leaf.

Meanwhile, in a large skillet bring water to boiling; add fish. Return to boiling; reduce heat.Cover and simmer just until fish begins to flake easily. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Remove fish from skillet.

To serve, transfer fish fillets to dinner plates. Top with sauce. Serve immediately with hot cooked rice.