By Ana Maria Salaverry, community health worker
Recipe of the Month: Pescado a la Veracruzana
Enjoy this Mexican seafood dish which is full of flavor.
2 tablespoons olive oil
1/4 onion, finely diced
2 garlic cloves, finely diced
4 roma tomatoes, diced
4 pickled jalapenos, finely diced
1/2 teaspoon dried oregano
1 bay leaf
1/2 cup olives, sliced
2 tablespoons capers
4 tilapia or halibut fillets
Salt and pepper
Heat the olive oil in a large pan. Add the onion and garlic and stir for one minute. Add the tomatoes and mash them, using a potato masher.
Add the pickled jalapenos, oregano, bay leaf, olives, and capers, and let everything simmer for two minutes. If the sauce becomes too thick add a splash of water to thin it out.
Season the fish with salt and pepper and lay it on top of the tomato sauce. Spoon some sauce over the fish then cover and cook on medium-low until the fish is fully cooked, about 12 minutes.
Tip: Serve this dish with fresh vegetables to round out the meal. Buy vegetables that are in season at your local grower’s market or ask at your grocery store which vegetables come from local or regional farmers.