My-diet.ai

mexican

Fish Veracruz Style with Olives and Capers

This simmered dish pairs white fish fillet with green olives, sliced, capers, drained and diced tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

52 g Protein
65 g Carbohydrates
22 g Fat
11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 207g white fish fillet (cod or tilapia) 207 kcal
  • 228g diced tomatoes (canned or fresh) 41 kcal
  • 21g green olives, sliced 30 kcal
  • 10g capers, drained 2 kcal
  • 72g white onion, sliced 29 kcal
  • 6g garlic, minced 9 kcal
  • 12g olive oil 106 kcal
  • 62g chicken broth, low sodium 4 kcal
  • 4 piece (96g) corn tortillas 209 kcal
  • 15g lime juice 5 kcal
  • 1g dried oregano 3 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. white fish fillet (cod or tilapia)black pepper
    Pat fish dry and season with salt and black pepper.
  2. white oniongarlicolive oil
    Heat oil in a skillet over medium heat. Add onion and cook 3 minutes; add garlic for 30 seconds.
  3. diced tomatoes (canned or fresh)caperschicken brothdried oregano
    Stir in tomatoes, capers, olives, oregano, and broth. Simmer 6 to 8 minutes until saucy.
  4. white fish fillet (cod or tilapia)
    Nestle fish into the sauce, cover, and cook 6 to 9 minutes until fish flakes easily.
  5. lime juice
    Stir in lime juice and taste for salt.
  6. white fish fillet (cod or tilapia)corn tortillas
    Serve with warm corn tortillas, spooning sauce over the fish.

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