Pescado a la Veracruzana

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  • Each serving
  • 280 cal
  • 7g fat (1g sat)
  • 65mg chol
  • 890mg sodium
  • 21g carb
  • 3g fiber
  • 13g sugars
  • 33g protein

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 2 teaspoons dried marjoram
  • 1 (28-ounce) can diced tomatoes
  • 1/4 cup pitted and chopped green olives
  • 3 tablespoons golden raisins
  • 1 tablespoon capers, rinsed
  • 2 tablespoons lime juice
  • 4 (6-ounce) white fish fillets
  • Salt and pepper, to taste
  • 2 tablespoons chopped cilantro
  • Corn tortillas, warmed, for serving

Directions

Heat oil in a large saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Stir in garlic, oregano and marjoram; cook for 2 minutes. Add tomatoes and their juices, olives, raisins, capers and lime juice. Reduce heat to a simmer and cook for 15 minutes.

Season fish fillets with salt and pepper. Add to the simmering sauce, cover and cook until fish flakes when pulled apart with a fork, 10 to 12 minutes.

Serve garnished with chopped cilantro and warm corn tortillas on the side.

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