Potawatomi Bingo Casino's Mahi-Mahi Veracruz

Potawatomi Bingo Casino’s Mahi-Mahi Veracruz

Bill Brooks, chef at The Buffet restaurant, sent the recipe.

Makes 6 servings

6 mahi-mahi fillets (about 7 ounces each) (see variation)
Salt and freshly ground pepper to taste
Juice of 1 lemon
1/4 cup canola oil (about) (divided)
2 red bell peppers, julienne cut
2 green bell peppers, julienne cut
1 yellow onion, julienne cut 1 teaspoon chopped garlic
1 can (14.5 ounces) fire-roasted diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 can (11.5 ounces) tomato juice
1/2 cup Spanish olives
1/2 cup chicken or fish stock

Season fish with salt, pepper and lemon juice. In large skillet, heat 2
tablespoons oil and sear fish about 4 minutes per side, depending on
thickness. You may have to cook fish in batches and add additional oil. Set
cooked fish aside.

In large sauce pot, heat remaining 2 tablespoons oil over medium heat. Add
peppers, onions and garlic and cook 5 minutes, stirring. Add roasted
tomatoes, cumin and cayenne pepper and cook another 5 minutes. Add remaining ingredients and additional salt and pepper if needed. Simmer 15 minutes, then add fish and heat through.

Variation: If desired, tilapia or cod can be substituted for mahi-mahi.