Fish Veracruz

Fish Veracruz
Staff Writer
Fish Veracruz
Anne-Marie Nichols

Fish Veracruz

This dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.

You can use any white, mild flavored saltwater fish — red snapper, mahimahi, sole, tilapia, and so on. I used pargo that my husband caught in Mexico.

I recommend using cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo.

Click here to see 15 Easy Fish Recipes for Summer.

4
Servings
190
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • Four 6- to 8-ounce red snapper fillets
  • 12 ounces pico de gallo
  • 1/2 cup chopped white or yellow onion
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup chopped cilantro

Directions

Preheat the oven to 350 degrees.

Spray the inside of a large baking dish with cooking spray. Place the fillets in the baking dish and cover with the pico de gallo and onion. Cover the baking dish tightly with aluminum foil and place in the oven.

Cook for 35-45 minutes until the fish is done. (Cooking time will depend on how thick the fish fillets are. Fish is done when you can easily flake the fish with a fork.)

Remove the foil and sprinkle the cotija cheese and cilantro on top of fish and tomatoes. Place back in the oven for 10 minutes until the cheese starts to melt a bit. Remove from the oven and serve immediately.

Nutritional Facts

Total Fat
9g
13%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
42mg
14%
Carbohydrate, by difference
15g
12%
Protein
13g
28%
Vitamin A, RAE
58µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
238mg
24%
Choline, total
10mg
2%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
21mg
7%
Niacin
2mg
14%
Phosphorus, P
262mg
37%
Selenium, Se
13µg
24%
Sodium, Na
1135mg
76%
Water
116g
4%
Zinc, Zn
2mg
25%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.