INGREDIENTS:Vera Cruz Sauce:
16 oz. onion, diced
1 Tbsp. garlic, minced
1 cup olive oil
6 oz. carrots, diced
6 oz. mushrooms, sliced
10 oz. celery, diced
10 oz. green pepper, diced
1 cup white wine
½ cup dry sherry
1, #10 can diced tomatoes
2, 29 oz. cans tomato sauce
1 tsp. white pepper
2 tsps. turmeric, ground
6 Tbsps. cornstarch, dissolved in 1/3 cup water
12 oz. black olives, drained, quartered
24 lbs. orange roughy
9 lbs. linguine cooked al dente, held hotDIRECTIONS:1. For Sauce: Sauté onion and garlic in olive oil until soft and translucent. Add carrots, mushrooms, celery and green pepper; cook until just soft.
2. Add remaining ingredients except olives. Cook, stirring frequently, until thickened, about ½ hour. Reserve.
3. To Poach Fish: Preheat oven to 350°F. Rinse fillets and pat dry. Place fillets in a flat baking pan and cover with water. Cover pan with parchment paper. Cook on the stove top or in the oven, until fillets turn from translucent to opaque throughout. Remove from poaching liquid, keep hot.
4. To Serve: Stir olives into sauce just before serving. Arrange each fillet on 3 oz. of cooked pasta. Sauce with 4 oz. of Olive Sauce Vera Cruz.
NUTRITIONAL INFORMATION:Calories 370 (19% from fat); Fat8g (sat. 1g); Protein 39g; Carbohydrates 34g; Chol. 45mg (cholesterol per day 15%); Sodium 570mg (sodium per day 23%); Fiber 3g (fiber per day 15%)
SERVINGS:48 servingsFrom:Recipe from the New Zealand Fishing Industry Board
PHOTO CREDIT:Photo Credit: THE NEW ZEALAND FISHING INDUSTRY BOARD
Advertisement
