< Back to all recipes
Filetes de Pescado ala Veracruz

Filetes de Pescado ala Veracruz

10-11 oz. Servings | 30 minutes

Green Mountain Gringo Medium Roasted Garlic jar
  • Give it SoME kick
  • with Green Mountain Gringo Roasted Garlic Salsa

  • INGREDIENTS

    • 1 jar Green Mountain Gringo® Roasted Garlic Salsa
    • 1/4 cup EV olive oil
    • 1 Bay leaf
    • 1 1/2 tsp. Mexican oregano, dried
    • 3 tbsp. Parsley, flat leaf, chopped
    • 1 cup Manzanilla olives, pitted, sliced
    • 1/4 cup Capers, rinsed, drained
    • 1 cup Fish stock or chicken stock
    • 6-8 oz. Fish fillets, boneless, skinless (snapper, grouper)

  • INSTRUCTIONS

    • In a medium stock pot or large high-sided skillet, sauté the salsa in the olive oil until warmed through.
    • Add the bay leaf, oregano, parsley, olives, cappers and simmer briskly for a few minutes to evaporate some of the liquid.
    • Then stir in the fish stock and simmer slowly about 15-25 minutes and check for seasoning.
    • Place salted-peppered fillets in an appropriately sized, oiled, baking dish and cover with 1 cup of sauce on each fillet.
    • Bake at 350 degrees for 10-15 minutes until the fish flakes easily.
    • Serve with crusty bread.
  • Green Mountain Gringo Medium Salsa 3 pack

    Medium Salsa

    Medium

    Salsa

    3 Pack
    $13.50
    $13.50
  • Green Mountain Gringo Hot Cantina Salsa 3 pack

    Hot Salsa

    Hot

    Salsa

    3 Pack
    $13.50
    $13.50
  • Green Mountain Gringo Mild Salsa 3 pack

    Mild Salsa

    Mild

    Salsa

    3 Pack
    $13.50
    $13.50