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 sheet pan. Spray with no
n-stick spray. Brush fish fillets with 2 Tablespoons 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. Season to taste keep warm.
Grill fish fillets with lid closed 12 minutes or until fish flakes easily. Place grilled f
ish on platter. Top with tossed vegetables, serve.
Serving size: 1, Calories: 230, Total Fat: 11g, Saturated Fat: 1g, Cholesterol: 65mg, Sodi
um: 190mg, Carbohydrates: 5g, Dietary Fiber: 1g, Sugar: 2g, Protein: 29g
My H-E-B Texas Life Magazine, September 2011