Pescado a la Veracruzana recipe | PCC Community Markets

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano
• 2 teaspoons dried marjoram
• 1 (28-ounce) can diced tomatoes
• 1/4 cup pitted and chopped green olives
• 3 tablespoons golden raisins
• 1 tablespoon capers, rinsed
• 2 tablespoons lime juice
• 4 (6-ounce) white fish fillets
• Salt and pepper, to taste
• 2 tablespoons chopped cilantro
• Corn tortillas, warmed, for serving