Recipes

Pescado a la Vera Cruz

YIELD: 6 servings

2 lbs. pollock
2 Tbsps. capers
1 Tbsp. lemon juice
2 oz. green olives, pimiento-stuffed, drained
1 large onion, chopped
2 Tbsps. vegetable oil
28 oz. tomatoes, whole, canned, drained and chopped
1⁄2 tsp. salt
1⁄8 tsp. pepper

1. If fish fillets are large, cut into serving pieces.

2. Arrange fish in lighly oiled oblong baking dish, 13-in. x 9-in. x 2-in.

3. Sprinkle with capers,

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish