Swordfish in Vera Cruz Sauce
Nutrition
Calories: 454.83 kcalCarbohydrates: 3.83 gProtein: 65.06 gFat: 18.37 gSaturated Fat: 4.3 gCholesterol: 127.57 mgSodium: 608.7 mgFiber: 0.88 gVitamin A: 12.06275 IUCalcium: 40.93 mgIron: 3.59 mg
Ingredients
- Steamed Rice preferably made with long-grain rice
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 large garlic cloves minced
- 2 cans 16 oz each or 1 can (28 ounces) plum tomatoes, juice reserved, coarsely chopped
- 1/2 cup small pimiento-stuffed green olives
- 3 tbsp fresh lime juice
- 2 tbsp capers rinsed
- 1 tbsp chopped pickled jalapeños or more to taste
- 1 tsp dried oregano
- 1 tsp dried marjoram
- 1 bay leaf
- 1-1/2 lbs swordfish steak 3/4 inch thick, skin removed, cut into 1-inch pieces
- 1/4 tsp salt
- Chopped cilantro for garnish
Instructions
- In a large dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion. Cook, stirring often, until it softens, about 4 minutes. Add the garlic and cook for 1 minute.
- Add the tomatoes with their juices, olives, lime juice, capers, pickled jalapeños, oregano, marjoram, and bay leaf and bring to a simmer. Reduce the heat to medium-low and simmer, uncovered, stirring often, until the tomato juices thicken, about 15 minutes.
- Stir in the swordfish cubes and cover. Cook until the swordfish is just firm and opaque, about 4 minutes. Season with the salt. Discard the bay leaf.
- Spoon the rice into individual soup bowls and top with the swordfish and sauce. Sprinkle with cilantro and serve immediately.