2 TBSP olive oil
2 medium onions, diced
1 large jalapeno, diced
3 garlic cloves, minced
1 TBSP fresh oregano or 1 tsp dried oregano
8 large Spanish or Italian green olives, pitted & chopped
1/8 tsp cinnamon
2 TBSP capers
2 ½ cup tomatoes, peeled & chopped
1 lime, juiced
¼ cup water
1 bay leaf
2 TBSP grape seed oil (or other low burning oil)
4 cod filets
salt & pepper
Sautee the diced onions until they appear translucent, then add the jalapenos, garlic, oregano & cinnamon. Cook for approximately 2 minutes, and then add the remaining ingredients (olives, capers, tomatoes, lime juice, water & bay leaf) and bring to a simmer. This sauce can be made up to a week in advance.
Season the cod with salt & pepper. In a medium hot pan, add grape seed oil and cook cod for approximately 6-8 minutes. Flipping once and continue cooking for another 5 minutes or so. Spread the Veracruz sauce on the plate and place fish on top of the sauce. Serve with roasted potatoes or rice. Garnish with a lime wedge and parsley.
The Pan-Handlers Cafe
410 S. Taylor
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