Grilled Fish with Veracruz Sauce

Course : Grilled Vegetables
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 pounds firm fish fillet
4 tablespoons vegetable oil
2 tablespoons lime juice
4 tablespoons vegetable oil
3 cloves garlic -- minced
2 medium onion -- sliced
4 large tomato -- peeled, quartered
1/2 cup green olive -- sliced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation / Directions:

Brush fish with oil and sprinkle with lime juice, including cavity if using whole fish. Place in a well-oiled grill basket or on oiled aluminum foil with holes poked in it and placed on the grill. Cook over moderately high heat until thickest part of fish is done. Meanwhile, make the sauce. Heat 4 tablespoons oil in a saucepan. Saute onions and garlic in it until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat 6-8 minutes, or until slightly thickened. Season to taste with salt and pepper. Remove from heat and reserve; reheat when ready to serve.


Nutritional Information:

190 Calories (kcal); 16g Total Fat; (71% calories from fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 161mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilled Vegetables Recipes