Cod Veracruz


  • 1 Tbsp. vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 2 cups Ragu® Sauce
  • 1/4 cup halved pimiento-stuffed olives, halved
  • 1 1/2 lbs. cod fillet
  • 1 Tbsp. lime juice
  • 2 Tbsp. chopped fresh cilantro
  • 4 cups hot cooked rice or brown rice


  1. Heat oil in deep 12-inch nonstick skillet over medium heat and cook onion, stirring occasionally, 4 minutes or until tender. Stir in garlic and cook 30 seconds. Stir in Sauce and olives.
  2. Arrange cod in skillet, spoon sauce over, then bring to a boil over high heat. Reduce heat to low and simmer covered 12 minutes or until cod flakes with a fork. Stir in lime juice.
  3. Arrange cod on serving platter. Stir cilantro into sauce, then spoon over cod and serve with hot rice.
Cost per recipe*: $15.04. Cost per serving*: $2.50. *Based on average retail prices at national supermarkets.
See Nutrional Information for sodium content

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