Fish Veracruz-Style Recipe | SAVEUR

Fish Veracruz-Style

The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.

Fish Veracruz-Style
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
serves 4

Ingredients

2 (1-lb.) red snapper filets or sea bass steaks
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
6 cloves garlic, 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 chopped
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
12 tsp. dried Mexican oregano
2 bay leaves
Salt and freshly ground black pepper, to taste
2 limes

Instructions

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.
Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
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.
Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.

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