Flounder Veracruz
- SERVES
- 4
- COOK TIME
- 25 Min
Let me introduce you to a full-tasting fish dish named for the Mexican port city of Veracruz.
What You'll Need
- 1/2 cup (1 stick) butter, divided
- 1 medium-sized onion, chopped
- 1 medium-sized green bell pepper, chopped
- 1 can (14½ ounces) whole tomatoes, drained and coarsely chopped
- 1 jar (8 ounces) picante sauce
- 1/4 teaspoon dried rosemary
- 1 to 1¼ pounds flounder fillets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup lime juice
What to Do
- In a large skillet, melt 2 tablespoons butter over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, or until tender. Add the tomatoes, picante sauce, and rosemary and cook for 15 to 20 minutes, or until no liquid remains. Sprinkle the fish with the salt and black pepper.
- In another large skillet, melt the remaining 6 tablespoons butter over medium heat. Add the fish and lime juice and cook for 4 to 6 minutes, or until the fish flakes easily with a fork, turning halfway through the cooking. Remove the fish to a serving platter and top with the sauce. Serve immediately.
Notes
This dish is often served topped with capers, or chopped green olives or pimientos. And you can substitute just about any type of white-fleshed fish for the flounder if you want. Whatever is the freshest or on sale usually works for me.
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