Fish Veracruz in Spicy Tomato Sauce

This tasty dish from Mexico features firm, white fish in a tomato sauce that is spiked with garlic, chiles, cumin, cinnamon, and black olives. Serve it with rice or flour tortillas for a delicious meal.

Credit: ©David Bishop

Yield: 4 to 6 servings

Preparation time: 20 minutes

Cooking time: 30 minutes

Spice meter: Moderately spicy to hot and spicy

2 tablespoons olive oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 to 2 jalapenos or serranos, seeded and minced

1/2 teaspoon ground cumin

1/8 to 1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups fresh, peeled, or canned chopped tomatoes

1/2 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice

1 teaspoon sugar

1/3 cup pitted black olives

Salt to taste

1-1/2 pounds firm white fish filets, such as snapper, grouper, monkfish, or cod, about 1inch thick, cut into serving-size pieces

2 tablespoons minced cilantro

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

   Add the garlic and jalapenos and cook, stirring, for 1 minute. Add the cumin, cinnamon, and cloves and stir for 30 seconds.

2. Add the tomatoes, black pepper, lime juice, sugar, and olives. Cover partially and simmer for 15 minutes. Add salt to taste.

3. Add the fish to the sauce, spooning some sauce over each piece. Cook over medium heat until the fish is white and cooked through, about 8 minutes.

   The sauce should be gently bubbling; adjust the heat if it’s too high or too low. Garnish with cilantro before serving.

Per serving: Calories 149 (From Fat 60); Fat 7g (Saturated 1g); Cholesterol 28mg; Sodium 203mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 17g.