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Ruth's Fish Veracruzana Recipe

   
 

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     Ruth's Fish Veracruzana

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
1TBSP olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves minced
3 lbs ripe tomatoes chopped
1 cup sliced pitted green olives, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeno peppers, divided
3 TBSP chopped fresh flat leaf parsely
 
1 1/2 tsp dried Mexican oregano
3 bay leaves
1 tsp salt, divided
6 (6oz) red snapper or other firm white fish fillets
1/4 cup fresh lime juice
flat leaf parsley sprigs

Instructions
Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade. Preheat oven to 350°. Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.


Originally Submitted
2/25/2013





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