Pescado Veracruzana

Jul 12, 2019
| in food, menu, recipe
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Total: 40
Active: 15
Yield: 1 portion

Ingredients

  • 7 oz Snapper/Rockfish/Halibut/Cod
  • 5 oz Ranchera Sauce
  • 1 tbsp capers
  • 1 oz sliced green olives
  • 1/4 cup canned whole green chilies
  • 1 cup rice (cooked)
  • 1 tsp butter (or vegan substitute)
  • 1/4 cup finely chopped cilantro

Directions

Preheat oven to 350º C.

Line a shallow casserole dish with tin foil, place fish in dish, top with capers, olives and green chilies, pour ranchera sauce over top. Use a spoon and scoop up some of ingredients on top of the fish, cover and set aside

Cook rice according to instructions. When finished mix in cilantro, cover and set aside.

When oven is preheated, uncover fish and bake for 30-40 minutes or until fish is cooked through and sauce begins to bubble slightly.

When the fish is finished plate beside or on top of the rice, garnish with cilantro.

Serve immediately and enjoy!

Mrs. Margarita 😉