Veracruz-Style Whitefish

1. 1

   Heat 2 tablespoons oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Stir in the garlic, jalapeño, oregano, and 1/4 teaspoon each salt and black pepper. Cook, stirring frequently, until fragrant, about 30 seconds.

2. 2

   Pour in the wine, stir, and bring to a simmer. Cook until most of the wine evaporates, about 2 minutes. Add the tomatoes and their juices, olives, capers, and parsley; return to a simmer over medium-high heat. Reduce the heat to keep a low simmer and cook, stirring occasionally, until most of the liquid evaporates and the mixture reduces to about 2 cups, about 15 minutes. Remove from the heat and cover to keep warm.

3. 3

   Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat the fish fillets dry and sprinkle with the remaining 1/4 teaspoon each salt and black pepper. Cook, turning once halfway through, until browned on both sides and the fish flakes easily, 6 to 8 minutes per 1/2-inch thickness.

4. 4

   Serve the fish with the sauce and lemon wheels. Garnish with additional jalapeño slices.

• Calories 445.51 kcal ▲ High 22%
• Protein 29.02 g ↗ Good Source 58%
• Carbohydrate 48.09 g 17%
• Total Fat 15.99 g ▲ High 21%
• Saturated Fat 1.77 g — Moderate 9%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 57.81 mg — Moderate 19%
• Sodium 1133.94 mg ▲ High 49%
• Dietary Fiber 3.45 g — Moderate 12%
• Total Sugars 5.31 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 173.94 mg — Moderate 13%
• Iron 1.82 mg — Moderate 10%
• Potassium 316.49 mg ⌄ Low Source 7%
• Vitamin A 7.67 mcg ⌄ Low Source 1%
• Vitamin C 38.51 mg ↗ Good Source 43%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Fish 🐟
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷