Pescado Veracruz
Recipe type: Main Course
Cuisine: Mexican
Serves: 4 (4 ounces each)
- 1 Tbsp canola oil
- 4-6 cloves garlic, chopped
- 1 Medium onion, finely chopped (between ½-1 cup)
- 2 lb tomatoes, peeled (how to peel a tomato) and finely chopped
- 1 Bell or Anaheim Pepper, or two jalapenos
- ½ Tsp pepper
- 2 Bay leaves
- 1 Tsp dried oregano
- ½ Cup chopped green olives
- ¼ Cup capers
- 1 Lb fish fillets (I used red snapper–original recipe called for six 4 oz sea bass fillets, or other firm fleshed fish)
- Mexican Seasoning like Cholula or Emeril’s, or regular seasoned salt
- 2 Tbsp butter
- 6 canned/jarred jalapenos for garnish (optional–we didn’t do this)
- Pre-heat oven to 375 degrees
- Heat oil in large saucepan, add garlic and onion, saute’ on medium-high heat until onions are opaque.
- Add peeled, diced tomatoes and bring to a boil.
- Add peppers (whichever heat level you chose above) and stir in for 2 minutes.
- Add salt, pepper, bay leaves and oregano
- Bring to a boil, reduce heat to low, cover and cook for 8 minutes
- Add olives and capers, cook another 5 minutes
- Remove sauce from heat
- Sprinkle fish fillets on both sides with Mexican seasoning or seasoned salt
- Melt butter in skillet, add fillets and brown lightly on both sides over medium-high heat
- Transfer fish to greased baking dish and cover with sauce
- Cover dish with aluminum foil and bake 10-15 minutes
- Serve (garnish with a pickled pepper garnish, if desired–we didn’t).
You can do the sauce steps up to a couple hours early if you want to save time when you are entertaining.
We omitted the salt from the original recipe. The Mexican seasonings, capers, and olives provide sufficient salt.
Serving size: 4 oz fish + ¼ sauce Calories: 386.8 Fat: 20.8 Saturated fat: 5.5 Unsaturated fat: 13.6 Trans fat: 0 Carbohydrates: 19.4 Sugar: 2.9 Sodium: 1,223.6 Fiber: 6.9 Protein: 33.5 Cholesterol: 68.8
Recipe by The Taste Place at https://www.thetasteplace.com/pescado-veracruz-fish-from-the-extremely-deep-south/
3.2.2499