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Best Easy Minilla de Pescado Recipe

Name: Best Easy Minilla de Pescado Recipe
Total time: 40 min
Yield: 210 g
Ingredients: white fish fillets (such as cod or tilapia) 1 lb; roma tomatoes 2 pieces; yellow onion 1 medium; pitted green olives 0.5 cup; pickled jalapeño slices 0.25 cup; garlic cloves 2 cloves; olive oil 2 tbsp; bay leaf 1 piece; ground black pepper 0.5 tsp; salt 1 tsp

Shredded fish cooked with tomatoes, chiles, and olives is a versatile Veracruz staple. This high protein, healthy dish is a fresh, family-friendly option for tacos, empanadas, and tostadas.

Cook 40 min Difficulty NORMAL 210 kcal

#high protein #mediterranean #diabetic friendly #low carb

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Ingredients

Main ingredients

white fish fillets (such as cod or tilapia) 1 lb
roma tomatoes 2 pieces
yellow onion 1 medium
pitted green olives 0.5 cup
pickled jalapeño slices 0.25 cup
garlic cloves 2 cloves

Seasonings/Sauce

olive oil 2 tbsp
bay leaf 1 piece
ground black pepper 0.5 tsp
salt 1 tsp

Nutrition summary

Carbohydrates 12 g 23%

Protein 24 g 46%

Fat 6 g 26%

Serving size 210g

Cooking steps

1

In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
2

Add minced garlic and cook for 1 minute until fragrant. Stir in chopped tomatoes and cook for 5-6 minutes, stirring occasionally, until tomatoes begin to break down.
3

Add the fish fillets and bay leaf. Cover and cook over low heat for 10-12 minutes, turning once, until fish is just cooked through and flakes easily.
4

Remove bay leaf. Gently shred the fish in the skillet using two forks. Stir to combine with the tomato mixture. Add olives and pickled jalapeño slices.
5

Season the mixture with salt and ground black pepper. Increase heat to medium and cook, stirring occasionally, for an additional 2-3 minutes to let flavors meld. Serve warm.

Personalized Q&A

Q. What are the essential ingredients that give Minilla de Pescado its signature flavor?

The combination of white fish fillets, fresh tomatoes, green olives, and pickled jalapeños defines Minilla de Pescado's balanced, savory, and tangy flavor profile. The addition of garlic, onion, and olive oil rounds out the dish, providing both depth and aromatic notes.

Q. What’s the ideal heat control for cooking the fish in this recipe?

Begin by sautéing your onions, garlic, and tomatoes on medium heat until softened. Once the fish fillets are added, reduce heat to low and keep the skillet covered. This gentle simmer helps the fish cook evenly and makes it easy to shred, preserving moisture and preventing dryness.

Q. How can I keep the shredded fish moist and prevent it from overcooking?

Cook the fish just until it flakes easily, then promptly shred it and mix with the warm tomato mixture. Avoid simmering too long after shredding; warming briefly at medium heat is enough for flavors to meld without drying out the fish.

Q. What are the nutrition highlights of Minilla de Pescado per serving?

Each serving (210g) offers about 210 kcal, with a nutrient split of approximately 24g protein (46%), 12g carbohydrates (23%), and 6g fat (26%). This makes it a high protein, lower-carb option suitable for balanced diets and those seeking nutritious seafood dishes.

Best Easy Minilla de Pescado Recipe

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