Pescado a la Veracruzana

Ingredients

• 4 pieces fish fillets
• 4 medium tomatoes
• 1 cup green olives
• 2 tablespoons capers
• 1 medium onion
• 1 bunch cilantro
• 3 cloves garlic
• 2 tablespoons olive oil
• 1 medium jalapeño pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 medium lime

Instructions

1. 1

   Begin by preparing the ingredients: dice the onion, chop the garlic, slice the jalapeño (remove seeds for less heat), and chop the tomatoes. Set aside.

2. 2

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

3. 3

   Add the chopped garlic and sliced jalapeño to the skillet. Sauté for an additional 1-2 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes, salt, and black pepper. Cook for about 10 minutes, stirring occasionally, until the tomatoes break down and form a sauce.

5. 5

   Add the green olives and capers to the sauce, mixing well. Simmer for another 5 minutes to combine the flavors.

6. 6

   Carefully place the fish fillets into the skillet, spooning some of the sauce over the top. Cover the skillet and let it simmer for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   While the fish is cooking, roughly chop the cilantro and squeeze the juice of 1 lime over the sauce and fish for added flavor.

8. 8

   Once the fish is cooked, remove it from heat. Serve the Pescado a la Veracruzana hot, garnished with fresh cilantro, and accompanied by rice or tortillas.