Olives, capers, peppers and cinnamon add a sweet touch and some heat to this typical dish from Veracruz, Mexico. I recently tasted this dish at a Mexican food fiesta in Miami. Chefs Darren Lee and Deivid Rojas shared their recipe with me. I’ve adapted it for this quick and easy taste of Mexico.
Snapper is the most popular fish in Veracruz, but any type of white fish fillet can be used.
The recipe calls for banana peppers (chiles gueros) in vinegar. These are long yellow/white peppers. You can substitute any type of pickled chile. The heat is up to you. Or you can use diced jalapeno peppers.
Complete the meal with a quick side dish made by preparing microwavable rice according to package instructions. Measure 1 1/2 cups and set aside the rest for another use. Add 2 teaspoons olive oil and salt and pepper to taste and fluff with a fork.
This meal contains 535 calories with 30 percent from fat.
Flounder, tilapia, catfish or other white fish fillet can be used. If using a thicker fillet, increase the cooking time, counting 8 minutes per inch of thickness.
• Saute fish, remove from skillet.
• Saute vegetables.
• Microwave the rice.
To buy: 3/4 pound snapper fillets, 1 green bell pepper, 1 container sliced black or green olives, 1 bottle capers, 1 jar banana peppers in vinegar (or other pickled peppers), 1 large tomato.
Staples: Olive oil, onion, minced garlic, ground cinnamon, salt, black peppercorns.
For a printable copy of the recipe, click the link: