Trout Veracruzana Recipe
Recipe courtesy of Jared Allen - The Quarterback Killer's Cookbook
4 trout fillets
4 Roma tomatoes, chopped
2 bell peppers, roasted and slice
12 picholine olives, filleted
1 medium white onion, sliced thin
1 jalapeño, sliced
2 Tbsp. (packed) chopped fresh cilantro
2 Tbsp. red wine vinegar
1 Tbsp. fresh lemon juice
2 Tbsp. olive oil
2 large garlic cloves, finely sliced
Salt and pepper to taste
- In a non-reactive mixing bowl add jalapeño, lemon juice and vinegar and season with salt. Set aside.
- Over medium-high heat in a heavy-bottom sauté pan, heat oil until it starts to smoke. Add onions and cook until translucent.
- Add garlic, peppers and tomatoes; cook until tomatoes are fork tender. Add jalapeño and liquid to the sauce. Add fish fillets and cover.
- Cook until the fish is opaque, 8 -10 minutes. Season with salt and pepper to taste, add cilantro and olives, then serve.