Fish Veracruz Recipe

Description:

Fish Veracruz is a vibrant and flavorful dish. The sauce is a rich, slightly tangy tomato-based concoction, speckled with vibrant green and red bell peppers and fragrant with oregano and cumin. The white fish fillets are tender and juicy, perfectly cooked and infused with the delicious flavors of the sauce. The dish is garnished with fresh cilantro, providing a pop of color and a fresh herbaceous note. The overall effect is a colorful, appetizing dish, with the glistening sauce coating the tender pieces of fish. The slight texture from the peppers offers a lovely counterpoint to the soft fish. If jalapeños are added, a subtle hint of heat is present, making it an exciting yet balanced meal. The dish presents beautifully, with the bright colors of the peppers and sauce contrasting beautifully with the white fish.

Ingredients:

• - 1.5 lbs white fish fillets (cod, snapper, or tilapia), cut into 1-inch pieces
• - 1 large onion, chopped
• - 2 cloves garlic, minced
• - 1 green bell pepper, chopped
• - 1 red bell pepper, chopped
• - 1 (14.5 ounce) can diced tomatoes, undrained
• - 1/2 cup vegetable broth
• - 1/4 cup olive oil
• - 2 tablespoons lime juice
• - 1 tablespoon dried oregano
• - 1 teaspoon cumin
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 cup chopped fresh cilantro
• - Optional: 1-2 jalapeños, seeded and minced (for extra heat)

Instructions:

1. 1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell peppers and cook for another 3-5 minutes, until slightly tender-crisp.
2. 2. Stir in diced tomatoes (undrained), vegetable broth, lime juice, oregano, cumin, salt, and pepper. Bring to a simmer. If using jalapeños, add them now.
3. 3. Reduce heat to medium-low, and gently add the fish fillets to the sauce. Do not overcrowd the pan; work in batches if necessary.
4. 4. Cover the skillet and simmer for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. Do not overcook.
5. 5. Once the fish is cooked, remove the skillet from the heat and stir in the chopped cilantro.
6. 6. Taste and adjust seasoning as needed, adding more lime juice, salt, or pepper to your preference.
7. 7. Serve immediately over rice or with warm tortillas. Garnish with extra cilantro and a lime wedge, if desired.
8. 8. For a richer flavour, you can add a tablespoon of capers along with the tomatoes. Alternatively, a splash of white wine can be added after the vegetables have softened to enhance the flavour profile.