Pescado a la Veracruzana with Cilantro-Steamed Quinoa

In a wide, heavy-bottomed skillet, heat the olive oil over medium heat. Sauté the diced onion, green bell pepper, and minced jalapeño until soft and fragrant, about 5 minutes.

Stir in the crushed tomatoes, capers, olives, and raisins. Let the sauce simmer for 8-10 minutes until it thickens slightly and the flavors meld into a rich, acidic, and savory base.

Nestle the white fish fillets into the tomato mixture. Cover the skillet and braise for 6-8 minutes, or until the fish is opaque and flakes easily with a fork.

Meanwhile, fluff the pre-cooked quinoa with a fork, folding in a handful of fresh cilantro and a squeeze of lime juice.

To plate, spoon a generous bed of the cilantro-quinoa onto a warm plate. Place the fish fillet on top and ladle the Veracruzana sauce over it, ensuring the olives and peppers are distributed evenly. Garnish with additional fresh cilantro and a final squeeze of lime.