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Haddock Veracruz
Recipes
Haddock Veracruz
4 servings
30 minutes total

Ingredients

  • ⅓ cup pitted green olives
  • ¼ cup capers
  • 4 (6 oz) fillets haddock (or snapper, grouper, or halibut; about 1 ½ lb)
  • ⅛ teaspoon pepper
  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 (14.5 oz) can diced tomatoes
  • 1 tablespoon tomato paste
  • ½ cup dry white wine

Steps

    1. Drain olives and capers. Season both sides of fish with pepper (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and tomatoes; cook and stir 2–3 minutes until tomatoes are softened.
    3. Stir in olives, capers, tomato paste, and wine; cook and stir 4–5 minutes until thickened slightly.
    4. Add fish to pan; spoon tomato mixture over fish. Reduce heat to medium-low and cover; cook 5–10 minutes, without flipping, until centers of fillets flake easily and are 145°F. Serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 250, Total Fat 8g, Sat Fat 0.5g, Trans Fat 0g, Chol 90mg, Sodium 910mg, Total Carb 8g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 28g, Vitamin D 6%, Calc 2%, Iron 6%, Potassium 15%