This famed recipe from the Veracruz region of Mexico features fish fillets baked in a slightly spicy tomato sauce spiked with garlic, olives and a touch of cinnamon. It works well with any flaky, white fish.
- 4 (6- to 8-ounce) halibut fillets (or other flaky white fish)
- 1/4 cup olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 teaspoon dried Mexican oregano
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cinnamon
- 2 jalapeno peppers, seeded and diced
- 4 cups diced tomatoes with juice
- 1 lime
- 1/2 cup green olives, sliced
- Preheat the oven to 350°F. In a lightly greased baking dish (9x9-inch), season halibut fillets with salt and pepper and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until soft but not browned. Add the chopped garlic and sauté 2 minutes more.
- Add the oregano, pepper, and cinnamon and sauté 1 minute more.
- Add the juice of one lime, diced tomatoes, jalapeno peppers, and sliced olives. Stir and simmer for 10 minutes to thicken.
- Pour the sauce over the fish and bake for 15 minutes, or until the fish is flaky.
500 calories, 21 g. fat, 136 mg. cholesterol, 580 mg. sodium, 24 g. carbohydrate, 5 g. fiber, 55 g. protein