Fish Fillets With Tomatoes Capers& Olives
Ingredients
325 gr fish fillets
16 ml lime juice
1 gr salt
7 ml vegetable oil
7 ml olive oil
1 slice onion
850 gr good-quality tomatoes
2 garlic
12 meaty green olives
18 gr spanish capers
2 slices pickled jalapeno chilies
16 ml pickling juices
1 gr marjoram
2 gr thyme
3 gr parsley
3 bay leaves
1 one cinnamon stick
1 gr black peppercorns
1 fish broth
185 per
25 protein
5 fat
Instructions
CARBOHYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987).