During the busy months of November and December, along with the cold snaps in December and January, I found myself cooking a dish a number of times that met my need for speed, nutrition and low calories and fulfilled my need for warmth and spiciness. I’m not sure if this sauce is named for the Mexican state of Veracruz or the Mexican seaport by the same name, but I’m guessing it’s the seaport, because this sauce tastes best over baked or grilled fish. It’s not a bad way to treat chicken either!
Vera Cruz (or Veracruzana) Sauce
2 tablespoons grape seed or safflower oil1 large onion, finely diced
2 cloves garlic, minced
1/4 cup dry white wine
1 – 15 oz can fire-roasted diced tomatoes
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained and rinsed
1 Serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf
Heat oil in a non-corrosive saute pan over medium heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers, Serrano pepper, sugar and bay leaf and bring to a low boil and cook until thickened. Reduce heat, add grilled or baked fish/chicken and cook for 2 minutes longer.
Looks yummy!
ReplyDelete