You can reproduce the famous fish recipie from the state of Veracruz with our La Patrona Salsa Roja Fresca very easily.
- 3 cups La Patrona Salsa Roja Fresca
- 8 tilapia fish fillets
- 2 + 3 tablespoons olive oil
- 3 garlic cloves, thinly sliced
- 2 tablespoons green olives, sliced
- 2 tablespoons cappers
- 2 celery sprigs, sliced crosswise
- 1 sweet green pimiento pepper
- 1 onion, sliced julienne
- ½ cup dry white wine
- 1 cup all purpose flour
- cracked black pepper to taste
In a large saucepan over medium heat, heat two tablespoons oil and sautee the pimiento pepper and onion for two minutes. Add the garlic and cook until it starts to turn golden brown. Immediately add the La Patrona Salsa Roja
Fresca and the rest of the ingredients except for the flour. Cook for 5 more minutes making sure the sauce does not become too thick. Remove from the heat and reserve.
Coat the fish fillets with flour. Heat the rest of the olive oil in a separate sauce pan over medium high heat and fry the fish fillets for 2 minutes on each side. Add the reserved salsa to the saucepan and continue cooking for 10 more minutes or until the fish fillets are tender. Remove from heat and serve immediately
You can dress this dish with rice and fried potatoes.