Fillet-a-la-veracruzana

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• flour, to dredge
• 4 chicken fillets (or use snapper or tilapia)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon vegetable oil or 1 tablespoon canola oil
• 1/2 large spanish onion, sliced
• 1/2 large red bell pepper, cut into half-inch slices, lengthwise
• 2 garlic cloves, minced
• 2 large plum tomatoes, cut lengthwise into 8 wedges
• 1 tablespoon capers
• 1 lime, juice of
• 1/2 cup cilantro, chopped
• salt
• pepper
• 1 avocado, pit removed and sliced

Recipe

• 1 season the fillets with salt and pepper, and dredge in flour.
• 2 shake off any excess.
• 3 heat the 2 tablespoons of olive oil in a pan over high heat.
• 4 when the pan is hot, add the floured fillets and cook until golden on one side.
• 5 flip the fillets and cook until golden on the other side.
• 6 heat the 1 tablespoon of vegetable oil in a pan and add the onions, peppers and the garlic.
• 7 cook until fragrant, then add the tomatoes and the capers and heat through. add the lime juice and cilantro, and salt and pepper to taste.
• 8 remove fillets to plate and top with vegetables.
• 9 garnish with a slice of avocado, if desired.