Veracruz Fish With Shrimp
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 6 cups water
- 3⁄4 lb unpeeled fresh shrimp
- 4 fish fillets (halibut preferred)
- 2 garlic cloves, minced
- 1⁄4 cup lime juice
- 1 small onion, chopped
- 1 medium bell pepper, chopped
- 2 cups roma tomatoes, peeled and chopped
- 1 large fresh jalapeno pepper, seeded and diced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 1⁄2 teaspoons dried oregano
- 1⁄4 cup roughly chopped stuffed green olive
- 2 tablespoons capers, drained and rinsed
directions
- Preheat oven to 425 degrees.
- Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside.
- Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.
- Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf.
- Spoon tomato mixture on top of fish fillets. Sprinkle with capers.
- Bake uncovered at 425 for 20 minutes.
- Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.
- Serve.
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RECIPE SUBMITTED BY
Catherine B.
Longmont, Colorado