Pescada y Camarones a la Veracruzana (Veracruz-Style Fish and Shrimp)
- Thaw fish and shrimp, if frozen. Peel and devein shrimp. Rinse fish and shrimp; pat dry with paper towels. Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray.
- Using a sharp knife, score the fish by making three shallow cuts about 2 inches long through the skin of each fillet; place fillets in prepared baking dish. Add lime juice, 2 tablespoons of the olive oil, and the salt, turning to coat. Arrange fillets skin sides down and place two shrimp on top of each fillet; set aside.
- In a large saucepan heat the remaining 2 tablespoons oil over medium-high heat. Add onion, garlic, and anchovies; cook for 3 minutes. Stir in wine; cook for 1 minute more. Add tomatoes, stock or broth, olives, chile peppers, capers, crushed red pepper, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes, stirring frequently. Immediately ladle mixture over fish and shrimp.
- Cover baking dish tightly with foil. Bake for 13 minutes. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until fish flakes easily when tested with a fork. Sprinkle with parsley. Serve with hot cooked rice or roasted potatoes.
From the Test Kitchen
Leaving the skin on the snapper fillets adds flavor to the fish during cooking. Baking the fish, rather than cooking it on the stove top, allows all six portions to cook at once, rather than in batches.
Nutrition Facts (Pescada y Camarones a la Veracruzana (Veracruz-Style Fish and Shrimp))
- Per serving:
- 458 kcal ,
- 15 g fat
- (3 g sat. fat ,
- 2 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 132 mg chol. ,
- 1020 mg sodium ,
- 33 g carb. ,
- 3 g fiber ,
- 6 g sugar ,
- 44 g pro.