Paleo Fish Veracruz Style

As I have mentioned in previous recipes, I don't measure anything when I cook.  I also never open up a cookbook and haven't in years.  I admit to googling for recipes but I never follow them exactly, preferring to cook to my own taste after getting ideas.

This dish below is something I have been cooking for years, adapted by my love of a dish I ate in Mexico many years ago.  I cooked it tonight with dinner and served it with spaghetti squash I still had stored from my garden this past summer and a side of fresh asparagus sauteed in a bit of coconut oil and then finished with squeezed fresh lemon and chopped almonds.

Fish Veracruz Style served with Spaghetti Squash and Fresh Asparagus

1/2 onion chopped
4 cloves minced garlic
1 minced jalapeno pepper (may substitute sweet pepper or leave out)
1 yellow crook neck squash
5 crimini mushrooms
1 can petit cut tomatoes
1 lb fresh fish (I use cod or red snapper)
1 tsp dried basil (I use fresh when it is growing in my garden)
1 tsp dried oregano (fresh when growing in my garden)
2 T capers
2 T chopped parsley (fresh from my garden, may use dried)
1 T coconut oil

Saute onion, jalapeno together for 3-5 minutes on medium high.  Add garlic and saute for another 2 minutes.  Add can of tomatoes, oregano, basil and cook for another 5 minutes.  Add fish by burying it a bit under the sauce.  Add squash and mushrooms, cover and cook for 15-25 minutes depending on thickness of fish.  Check it towards the end every 2 minutes.  It is done when it flakes easily.

Place fish on plate and then top with the vegetables.  Garnish with capers and fresh parsley.

This is a fairly simple recipe and you can add olives, leave off capers or add different vegetables.  This is a very flavorful and colorful dish.  If you make this, please leave a comment and let me know how you liked it!