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Pescado a la Vercruzana

Pescado a la Vercruzana


1 teaspoon olive oil
1 cup red bell peppers, sliced
2 tablespoons capers
2 tablespoons green olives, washed and rinsed
4 cloves garlic, sliced
1 cup red onions, sliced
1 jalapeño pepper, sliced
1 cup chicken broth or vegetable broth
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
4 fillets red snapper
1/2 cup red wine vinegar, or to taste
1 teaspoon sea salt


Add the oil to a hot pan and sauté the bell peppers, garlic, and onion until soft (approximately 5 minutes).

Add the capers and olives and sauté for 2 minutes; then add the broth and lower the flame; add half the parsley and cilantro.

Add the fish fillets and let cook slowly; then add salt.

Just before serving, add some of the red wine vinegar to taste.

Garnish with remaining cilantro and parsley.

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Nutrition Facts

Calories 228
Fat 4 g
Sat Fat 0.7 g
Cholesterol 0 mg
Sodium 100.4 mg
Carbohydrate 9.6 g
Fiber 2.6 g
Protein 36 g
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