Ethnicity:Mexican Food Type:Fish Preparation Time:n/a Servings:n/a Author: Steve Tyminski EmailIngredients:
1 pound fish filets, firm white meat such as bass is best
4 to 6 cloves garlic, chopped
1 large onion, sliced in 1/4-inch-thick rings
2 tomatoes, peeled and chopped
1 bell pepper, seeded and sliced in 1/4-inch rings
chilies, such as serrano, jalapeno, yellow wax, etc. to taste (optional)
1/4 cup olive oil (divided)
Salt and pepper to taste
Sauté onions in half of the olive oil until they begin to wilt.
Add bell peppers, tomatoes, salt and pepper.
Simmer five minutes.
Cover and continue to simmer for 5 minutes.
Pour hot sauce over cooked fish fillets.
Fillets should be clean and thoroughly dried by dabbing with paper towels.
Sauté garlic in half of the olive oil for about one minute.
Add fillets and sauté both sides until no longer translucent, don’t over cook it.
Salt and pepper to taste.
Remove to serving dish and pour on Vera Cruz sauce.
Serve with white rice and your favorite veggie.