by Julie Snyder
Fresh wild-caught cod showed up at the fish market today. Here's the perfect way to prepare it -- light and delicious!
Do you have someone in the family who isn't a huge seafood lover? They may love this dish! The fish is mild and the sauce loaded with flavor.
The tangy tomatoes and olives add a sweet flavor to the delicate and mild fish.
Traditionally made with red snapper, Vera Cruz style seafood is low-cal, low-carb, and easy to prepare. You'll find it the perfect meal at the end of a busy day.
Vera Cruz style cod
Prep time: 15 minutes | Total time: 15 minutes | Yield: 4 servings
• 4 6-ounce portions wild-caught cod
• 1 1/2 tablespoons olive oil
• 1 teaspoon butter
• 1/2 white onion, chopped
• 4 cloves of garlic, chopped
• 1 jalapeño, thinly sliced (optional)
• 2 cups grape or cherry tomatoes, halves or 1 1/2 cups tomatoes, chopped
• 1/2 cup white wine
• 1/2 cup Spanish green olives, chopped
• 1 lime
• 1 teaspoon Mexican oregano
• Fresh cracked black pepper
• Cilantro and avocado for garnish
In a large skillet over medium-high temperature, heat the butter until melted; add the olive oil. Sauté the garlic, jalapeños and onions until tender, about 4 to 5 minutes.
Using a wooden spatula, push vegetables to the side. Add the fish fillets to the skillet and sprinkle with salt and pepper. Cook the first side until light brown, and then flip and turn heat to low.
Add the white wine, tomatoes, oregano, lime juice and olives to the skillet. Stir carefully. Cover and continue to cook on low until fish is opaque and the flesh flakes with a fork, about 5 minutes.
Place a fillet on each plate. Generously top the fish with the Vera Cruz sauce. Garnish with the cilantro and avocado. Serve immediately with brown rice and a green salad topped with lemon and olive oil.
If you prefer, you can bake the fish while you make the sauce. Preheat the oven to 450 F. Coat the fillets lightly with olive oil, salt and freshly ground black pepper. Place them in a shallow baking dish until the fish is opaque and flakes easily with a fork, about 10 minutes. While it bakes, make the sauce as directed above.
Vera Cruz-style sauce complements other fish like halibut or sea bass well, too.
Photo courtesy of iStockphoto.