EATING
Pescado a la Vercruzana
Pescado a la Vercruzana
Ingredients
| 1 teaspoon | olive oil |
| 1 cup | red bell peppers, sliced |
| 2 tablespoons | capers |
| 2 tablespoons | green olives, washed and rinsed |
| 4 | cloves garlic, sliced |
| 1 cup | red onions, sliced |
| 1 | jalapeño pepper, sliced |
| 1 cup | chicken broth or vegetable broth |
| 1 cup | fresh parsley, chopped |
| 1 cup | fresh cilantro, chopped |
| 4 | fillets red snapper |
| 1/2 cup | red wine vinegar, or to taste |
| 1 teaspoon | sea salt |
Directions
Add the oil to a hot pan and sauté the bell peppers, garlic, and onion until soft (approximately 5 minutes).
Add the capers and olives and sauté for 2 minutes; then add the broth and lower the flame; add half the parsley and cilantro.
Add the fish fillets and let cook slowly; then add salt.
Just before serving, add some of the red wine vinegar to taste.
Garnish with remaining cilantro and parsley.
4
Servings
n/a
Prep Time
n/a
Cook Time
Nutrition facts
| Calories | 228 |
| Fat | 4 g |
| Sat Fat | 0.7 g |
| Cholesterol | 0 mg |
| Sodium | 100.4 mg |
| Carbohydrate | 9.6 g |
| Fiber | 2.6 g |
| Protein | 36 g |
