Veracruz Style Mackerel
This is a sponsored post by Matiz. All opinions are my own.
Veracruz Style Mackerel for the Lenten Season
One of the most popular seasons for recipe development is the month of February, March and April. It’s not only busy with searches for spring recipes but recipes to serve during the season of Lent.
Many search for seafood recipes, meatless recipes and quick, easy to prepare recipes that require minimal effort and simple ingredients. Of course, they should all be delicious.
Related Recipe: Sardine Tostada with Pico de Gallo
One of my favorite Lent season hacks is using canned protein-rich foods such as sardines and mackerel. Because the filets are already cooked and seasoned, all that needs to be done is added in the last few minutes of cooking your dish.
This Veracruz Style Mackerel is the perfect example. This dish has one of the best flavors: green olives, pickled jalapeños and bell pepper in a tomatoey stew. It is zesty with the perfect amount of spice. The canned mackerel is added towards the end and the dish comes together in 30 minutes.
The key to an amazing fish dish is the quality products used. Matiz is my canned mackerel of choice These tasty sardines can be purchased online in the Amazon Matiz Store along with other Matiz quality products.
Veracruz Style Mackerel
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Description
Zesty and savory. This Veracruz Style Mackerel dish comes together in 30 minutes. Serve it with rice and enjoy.
Ingredients
2 tablespoons olive oil
½ white onion, thinly sliced
2 garlic cloves, chopped
1 (28 ounce) can diced tomatoes
1 bell pepper, sliced in strips
2 canned (pickled) jalapeño peppers, sliced
1 teaspoon dried oregano, crushed
2 dried bay leaves
1 teaspoon salt
½ teaspoon black pepper
½ cup green olives, sliced
¼ cup capers
2 (3 ounce) cans Matiz Wild Caught Mackerel, drained
Instructions
Heat oil in a large sauté pan over medium heat. Add onion and garlic. Stir until tender for 3 minutes. Stir in tomatoes bell peppers, jalapeños, oregano, bay leaves, salt and pepper, cover and let simmer for 10 minutes, stirring every 2 minutes.
Stir in olives and capers. Spoon in mackerel making sure the fish does not break into small pieces. Cover and let cook for 2 minutes or until fish is heated through. Serve with white rice. Enjoy.
