Sablefish Veracruz-Style with Tomatoes, Green Olives & Capers
A Veracruz-style sablefish dinner
Green olives, capers, onion and optional jalapeño season this tomato sauce. Cook the sauce before adding the fish, then keep the simmer gentle so the portions remain intact.
Ingredients for four servings
- Four sablefish fillets, about 6 oz each
- One 14 oz can diced tomatoes
- ¼ cup sliced green olives
- 1 tbsp capers
- ½ white onion, sliced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 bay leaf and ½ tsp dried oregano
- 1 sliced jalapeño, optional; salt to taste
Method
- Warm olive oil in a wide pan over medium heat. Soften the onion for about 5 minutes; add garlic and stir briefly.
- Add tomatoes, olives, capers, bay leaf, oregano and optional jalapeño. Simmer about 10 minutes, adding a little water if the sauce becomes too thick.
- Check the fish for bones and place it in the sauce. Cover and simmer gently. Begin checking after about 7 minutes; continue until the thickest part reaches 145°F.
- Remove the bay leaf and serve with rice. Taste before adding salt because olives and capers already provide it.
Chipotle-lime taco option
For tacos, follow our sablefish taco recipe. Mix ¼ cup sour cream with 1 tsp minced chipotle in adobo and lime juice to taste for a smoky topping. Keep refrigerated until serving.
For a cold dish, try salad with fully cooked sablefish. Lime dressing alone does not make raw fish safe to eat.
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Use sablefish fillets; browse Sablefish and Fish. FDA seafood guidance recommends cooking fish to 145°F in the thickest part. Follow package thawing instructions and keep raw fish separate from ready-to-eat food. Cooking times are estimates.
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