Gefilte Fish a la Veracruzana

Ingredients

• •2 pounds white fish fillets, minced
• •1 onion, grated
• •2 eggs
• •1/3 cup matzo meal
• •1 1/2 teaspoons kosher salt
• •2 cups tomato sauce
• •1/4 cup green olives, sliced
• •2 tablespoons capers
• •2 tablespoons olive oil

Instructions

1. 1

   Mix the minced fish with grated onion, eggs, matzo meal, and salt and shape into quenelles or patties.

2. 2

   Poach the fish gently in lightly salted water or broth until set.

3. 3

   Meanwhile, cook the tomato sauce with olive oil, olives, and capers for 10 to 15 minutes.

4. 4

   Transfer the poached fish to a serving dish and spoon the Veracruz-style sauce over it.

5. 5

   Serve chilled or at room temperature.