Halibut Veracruz
The classic Mexican sauce for fish or shellfish typically contains lime juice, but this version substitutes capers for an unusual tang.
Ingredients
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4 fresh or frozen halibut, mahi mahi, grouper, or tuna fillets, about 1 inch thick (about 1 1/2 pounds total)
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1/8 teaspoon black pepper
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1 14-1/2-ounce can chopped tomatoes with green chile peppers, drained
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1/4 cup sliced green onions
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1 tablespoon olive oil
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2 cloves garlic, minced
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1 teaspoon drained capers
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1 teaspoon snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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1/2 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Directions
1.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle fish with pepper. In a small bowl combine drained tomatoes with green chile peppers, green onions, oil, garlic, capers, oregano, and thyme; set aside.
2.
Tear a 36x18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place fish fillets in center of foil. Top with tomato mixture. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges together to completely enclose fish, leaving space for steam to build.
3.
Place foil packet on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork. Makes 4 servings.
Nutrition information
Calories 237, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 2 g, Cholesterol 54 mg, Sodium 527 mg, Carbohydrate 5 g, Total Sugar 3 g, Fiber 0 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 14%, Calcium 11%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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