This ubiquitous Veracruz sauce, most often served with huachinango, or red snapper, features olives, jalapeños, and, on special occasions, capers.
2 1-lb. red snapper filets or sea bass steaks
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
6 garlic cloves, peeled and chopped
4 large tomatoes, blanched, peeled, and chopped (or a
28-oz. can whole tomatoes)
20 large green olives such as manzanillas, pitted and
2 tbsp. capers, rinsed
2 pickled jalapeño peppers, chopped
3 tbsp. pickled jalapeño juice
2 tbsp. chopped fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh marjoram
1⁄2 tsp. dried Mexican oregano
2 bay leaves
Freshly ground black pepper
Corn Tortillas, warmed
1. Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.
2. Heat oil in a large sauté pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
3. Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
4. Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.