Vera Cruz Tomatoes Food

FISH VERA CRUZ

Steps:

• In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
• Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

VERA CRUZ TOMATOES

Steps:

• Cut tops off tomatoes and scoop out centers, leaving tomato bowls. Sprinkle salt inside tomato to draw out some moisture, set aside.
• Cook the bacon till crisp in a frying pan. Drain; reserving 2 Tablespoons of the drippings. Crumble the bacon, set aside.
• Cook onion in drippings, stir in fresh spinach. Cover and cook till tender about 3-5 minute Remove from heat.
• Stir in sour cream, pepper sauce, and bacon.
• Pour any juice out of tomato bowls, fill with spinach mixture.
• Bake in pan at 375 for 20-25 minute.
• Top with cheese and heat till cheese melts and is bubbly.