Swordfish Vera Cruz

Dishes labeled Vera Cruz are fashioned after a classic from the Mexican city of the same name. Typically, fish is topped with a mixture of peppers, onions, tomatoes, olives and capers. Any fish will work here, but favorites for this dish include snapper, bass or orange roughy.


Prep Time: 20 min.


Cook Time: 30 min.


Yield: Makes 4 servings

Measurements Ingredients Savings Availability
Wild Caught Swordfish Steaks Weekly Special $9.99 lb. - Save $6 lb. Add to Shopping list


2 tbs.  Lime Juice $ Add to Shopping list
1/2 tsp.  salt $ Add to Shopping list
2 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 ea. - Save $3 Add to Shopping list
1 small  Onion $0.89 ea Add to Shopping list


1 small  Jumbo Green Peppers Weekly Special $0.99 lb. - Save $1 lb. Add to Shopping list


Garlic Cloves $ Add to Shopping list


2 cups  Salsa $ Add to Shopping list
1/4 cup  Pimento Stuffed Olives $ Add to Shopping list

Coarsely chopped

1 tbs.  Capers $ Add to Shopping list

1. Place swordfish on a large plate and sprinkle with the lime juice and salt. Set aside.

2. Heat the oil in a large skillet over medium-high heat. Add the onion and pepper and cook for five minutes, or until tender. Add the garlic and cook for one minute, stirring constantly. Add the salsa, olives and capers and bring to a boil. Reduce the heat to low and place the swordfish on the sauce. Cover and simmer for 8 to 10 minutes, or until swordfish flakes easily when tested with a fork.