Fish Veracruz

Fish Veracruz Sweet and savory blend of pineapple, onion, bell pepper and tomatoes to top light and delicate white fish. Entree/Main Dish Fish Veracruz Fish Veracruz thumbnail Preparation Time: 10 minutes Total time: 40 minutes 4 Servings Ingredients: 1 medium (1 cup) DOLE® Onion, chopped, 1 medium red bell pepper, chopped, 2 clove(s) garlic, minced, 1 teaspoon ground cumin, 1 tablespoon olive oil, 1 can (14.5 oz.) diced tomatoes with mild chiles or jalapenos, 1 can (8 oz.) DOLE Crushed Pineapple, undrained, 3/4 cup chicken broth, divided, 1 pound red snapper or other white fish, cut in 4 pieces, 1 tablespoon cornstarch, Salt, Hot cooked rice, Chopped fresh cilantro, Instructions: Step 1: Cook onion, bell pepper and garlic with cumin in oil over medium-high heat in large nonstick skillet for 5 minutes. Step 2: Add tomatoes, pineapple and 1/2 cup broth; bring to boil.  Reduce heat; cover and simmer 10 to 15 minutes. Step 3: Add fish filets; cover and cook 10 minutes or until fish flakes easily.  Remove fish to serving platter; keep warm. Step 4: Stir remaining 1/4 cup chicken broth into cornstarch.  Stir into sauce in skillet and cook, stirring, just until thickened.  Salt to taste.  Spoon sauce over fish and cooked rice.  Garnish with cilantro, if desired.
Prep Time 10 minutes
Total Time 40 minutes
Difficulty 1.0 Easy
Calories Per Servings 250 Calories
Servings 4
Nutrition facts Nutrition facts

About

Sweet and savory blend of pineapple, onion, bell pepper and tomatoes to top light and delicate white fish.

Ingredients 13

Ingredients

1 medium (1 cup) DOLE® Onion, chopped
1 medium  red bell pepper, chopped
clove(s) garlic, minced
1 teaspoon ground cumin
1 tablespoon olive oil
1 can (14.5 oz.) diced tomatoes with mild chiles or jalapenos
1 can (8 oz.) DOLE Crushed Pineapple, undrained
3/4 cup chicken broth, divided
1 pound red snapper or other white fish, cut in 4 pieces
1 tablespoon cornstarch
  Salt
  Hot cooked rice
  Chopped fresh cilantro

Steps

STEP1
Ingredients

1 medium DOLE Onion, chopped (1 cup)
1 medium red bell pepper, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 tablespoon olive oil

Direction

Cook onion, bell pepper and garlic with cumin in oil over medium-high heat in large nonstick skillet for 5 minutes.

STEP2
Ingredients

1 can (14.5 oz.) diced tomatoes with chiles or jalapenos
1 can (8 oz.) DOLE Crushed Pineapple, undrained
1/2 cup chicken broth

Direction

Add tomatoes, pineapple and 1/2 cup broth; bring to boil.  Reduce heat; cover and simmer 10 to 15 minutes.

STEP3
Ingredients

1 pound red snapper or other white fish, cut in 4 pieces

Direction

Add fish filets; cover and cook 10 minutes or until fish flakes easily.  Remove fish to serving platter; keep warm.

STEP4
Ingredients

1/4 cup chicken broth

1 tablespoon cornstarch
Salt
Hot cooked rice
Chopped fresh cilantro

Direction

Stir remaining 1/4 cup chicken broth into cornstarch.  Stir into sauce in skillet and cook, stirring, just until thickened.  Salt to taste.  Spoon sauce over fish and cooked rice.  Garnish with cilantro, if desired.

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