The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Yield: serves 4
- 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
- 1⁄2 tsp. dried Mexican oregano
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- <a href="http://www.saveur.com/article/Recipes/Corn-Tortillas">Corn tortillas</a>, warmed
- 2 limes
- 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.