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Catholic Recipe: Fish Veracruz


  • 2 pounds frozen fish fillets*
  • 1 cup chopped onions
  • 3 Tablespoons vegetable oil
  • 1 can (1 pound 13 ounces) solid-pack tomatoes
  • salt and pepper
  • 1 can (4 ounces) pimientos
  • 2 Tablespoons capers
  • 12 green olives


Serves: 6

Yield: 2 pounds fish

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: Mexico


Food Categories (2)

Feasts (0)

Starting with frozen fish filet, the fish is baked in a tomato sauce. Easy and delicious.


* Ocean perch or red snapper.

Defrost fish. Cook onion in oil until soft but not brown. Chop tomatoes; add with salt and pepper to taste; simmer 5 minutes. Place fish in greased baking dish. Chop pimientos; add with capers and olives. Pour tomato mixture over all. Bake at 350° for 25 to 30 minutes or until fish flakes easily with a fork. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965