Grilled Seafood Veracruzana
2 lb. white fish fillets: Mahi Mahi, Cod, Tilapia
• salt & pepper
1/4 c. H-E-B Olive Oil
1 pt. H-E-B Champagne Tomatoes, halved
4 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
2 jalapeño peppers, seeded and cut into thin strips (optional)
1/4 red onion, thin sliced
2 Tbsp. chopped fresh oregano (or 1 tsp. dried oregano)
6 H-E-B Pimento Stuffed Queen Olives, sliced
1 Tbsp. H-E-B Non Pareil Capers, drained
Heat gas or charcoal grill to 400°F. Place grilling mesh over shee
t pan. Spray with non-stick spray. Brush fish fillets with 2 Tablespoo
ns olive oil. Season to taste with salt and pepper. Place on prepared
grilling rack, set aside.
Combine remaining olive oil, tomatoes, garlic, jalapeño, onion,
oregano, olives and capers in microwave safe bowl. Toss ingredients.
Cover bowl with plastic wrap, microwave on high power 3 minutes. Seaso
n to taste keep warm.
Grill fish fillets with lid closed 12 minutes or until fish flakes eas
ily. Place grilled fish on platter. Top with tossed vegetables, serve.
Serving size: 1, Calories: 230, Total Fat: 11g, Saturated Fat: 1g, Cho
lesterol: 65mg, Sodium: 190mg, Carbohydrates: 5g, Dietary Fiber: 1g,
Sugar: 2g, Protein: 29g
My H-E-B Texas Life Magazine, September 2011