Dinner · Mexican · 15 min
Pescado a la Veracruzana with Cilantro-Steamed Quinoa
- Calories
- 665
- Protein
- 55g
- Carbs
- 78g
- Fat
- 17g
Ingredients
- 220 g cod fillet
- 0.6643 tbsp extra-virgin olive oil
- 40 g yellow onion
- 10 g jalapeño pepper
- 1 clove garlic
- 150 g green bell pepper
- 250 g crushed canned tomatoes
- 7 g pitted green olives
- 3 g capers
- 15 g raisins
- 0.25 tsp salt
- 195.3 g dry quinoa
- 4 sprig cilantro
- 1 tbsp lime juice
Method
- 01In a small saucepan, bring 230 ml of water to a boil. Add the dry quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and fold in half of the chopped cilantro and half of the lime juice.
- 02In a wide, heavy skillet, heat the extra-virgin olive oil over medium heat. Add the diced yellow onion, green bell pepper, minced jalapeño, and garlic. Sauté for 5 minutes until vegetables are soft and translucent.
- 03Stir in the crushed tomatoes, capers, sliced green olives, raisins, and salt. Bring to a simmer and cook for 8 to 10 minutes until the sauce thickens.
- 04Nestle the cod fillet into the tomato mixture. Cover the skillet, reduce heat to medium-low, and braise for 6 to 8 minutes until the fish reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- 05To serve, place the cilantro-lime quinoa on a plate, top with the braised fish fillet, spoon the Veracruzana sauce generously over top, and garnish with the remaining fresh cilantro and lime juice.
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