Ohioan
11-02-2000, 04:13 PM
Okay, folks, I found a fish dish that was scrumptious translated for tofu and would probably be just as scrumptious as originally designed (not from CL, though):
Fish Veracruz
NOTE: I omitted the lime juice and salt for the tofu, and since I didn't have any made salsa, I used plain chopped tomatoes and increased the jalapenos. As always, this is my recipe for one, so double or triple according to your needs.
Serving Size : 1
6 ozs white fish fillets (scrod, orange roughy, etc.)
2 Tbsps lime juice
1 dash salt
1/2 tsp vegetable oil
1/4 c sliced onion
1/4 c green bell pepper -- cut into strips
3/4 clove garlic -- minced
1 1/3 Tbsps dry white wine
1/2 c salsa
2 Tbsps tomato sauce
1 Tbsp pickled jalapeno -- sliced
1 Tbsp black olives -- sliced
3/4 tsp capers
Arrange fish in baking pan; sprinkle with lime juice and salt. Cover and refrigerate for at least 20 minutes. Heat oil over medium high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook 1 minute. Stir in salsa, tomato sauce, jalapenos, olives, and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8 to 10 minutes or until fish flakes easily.
Source:
http://SeafoodRecipe.com
Per serving: 266 Calories (kcal); 5g Total Fat; (17% calories from fat); 33g Protein; 20g Carbohydrate; 73mg Cholesterol; 1322mg Sodium
Fish Veracruz
NOTE: I omitted the lime juice and salt for the tofu, and since I didn't have any made salsa, I used plain chopped tomatoes and increased the jalapenos. As always, this is my recipe for one, so double or triple according to your needs.
Serving Size : 1
6 ozs white fish fillets (scrod, orange roughy, etc.)
2 Tbsps lime juice
1 dash salt
1/2 tsp vegetable oil
1/4 c sliced onion
1/4 c green bell pepper -- cut into strips
3/4 clove garlic -- minced
1 1/3 Tbsps dry white wine
1/2 c salsa
2 Tbsps tomato sauce
1 Tbsp pickled jalapeno -- sliced
1 Tbsp black olives -- sliced
3/4 tsp capers
Arrange fish in baking pan; sprinkle with lime juice and salt. Cover and refrigerate for at least 20 minutes. Heat oil over medium high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook 1 minute. Stir in salsa, tomato sauce, jalapenos, olives, and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8 to 10 minutes or until fish flakes easily.
Source:
http://SeafoodRecipe.com
Per serving: 266 Calories (kcal); 5g Total Fat; (17% calories from fat); 33g Protein; 20g Carbohydrate; 73mg Cholesterol; 1322mg Sodium