4(6 ounces each)mild white fish filletssuch as tilapia, cod, or halibut
1/4cupsliced spanish olives
1fresh limejuice and zest
In a non-stick skillet, heat the oil over medium-high heat.
Season the fish fillets with the salt and place them into the hot skillet. Saute for 3 minutes and then gently flip. If the fish is not flipping over, allow 1 more minute to cook before flipping.
Add in the salsa, green olives, capers, and zest of the lime. Reduce heat to low and cover. Simmer for 6-7 minutes or until fish is cooked through.
Squeeze fresh lime juice over the skillet and sprinkle with cilantro. Taste to see if additional salt is needed, and adjust accordingly. Serve immediately.
Fresh salsa is best for a more authentic taste, but a good quality jarred salsa will work.
I used a traditional medium heat salsa. You can use any heat level you would like but I would stick to a traditional flavor.
Be sure to not overlook the fresh lime juice, it helps to add flavor and acid to the sauce, which is needed to help the flavor of the fish.
Because the fish is pan-seared, it needs to be defrosted before cooking. To defrost frozen fish, leave in refrigerator overnight. If you forgot to get it out of the freezer the night before, submerge a sealed package containing fish fillet in a large bowl of cold water for 20-30 minutes. If it is still not defrosted by then, dump water for fresh cold water and give another 15 minutes.
Leftover Fish Veracruz can be store in the refrigerator for up to 2 days.