Cilantro

Fish Veracruz & Fusilli Pasta

May  6, 2018
Photo by Dash of Amy
Author Notes

A healthy and low fat meal of salmon filets cooked in lime juice, a delectable sauce made of tomatoes, onions, garlic, and green olives, and then served over fusilli pasta. —Dash of Amy

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 6-8
Ingredients
  • Salmon
  • 3 salmon filets (wild caught)
  • 1 tablespoon olive oil
  • 1 lime juiced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Tomato Olive Sauce
  • 2-3 tablespoons olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 4 tomatoes, chopped
  • 1 cup green olives, halved
  • 1 lime juiced
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 bunch fresh cilantro, finely chopped
  • 16 ounces fusilli pasta, cooked and strained
In This Recipe
Directions
  1. Salmon
  2. Heat olive oil in a deep skillet over medium heat, then add the salmon filets. If they have skin on the bottom, place skin side down and scrape it off after flipping the fish.
  3. Cook the fish about 4 minutes on each side until it's flaky, and transfer to a plate.
  1. Tomato Olive Sauce
  2. Keep the pan on after cooking the fish, add 1 tbsp. of olive oil and the onion; cook for 2-3 minutes until it softens.
  3. Add the garlic, tomatoes, olives, lime juice, 1-2 tbsp. olive oil, and spices; mix well.
  4. Keep a light boil going and cook for 10-15 minutes until the tomatoes break apart and cook down.
  5. Add the fresh cilantro last and mix well.
  6. Add the fish to the sauce, and break apart into smaller pieces. Cook a couple minutes for flavors to blend.
  7. Pour the tomato sauce over the cooked pasta and enjoy!

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