Pescado a la Veracruzana
(Mexican fish Veracruz-style)
Image by Jen SFO-BCN
- White-fleshed fish fillets -- 2 pounds
- Limes, juice only -- 2
- Salt -- 1 teaspoon
- Oil -- 2 tablespoons
- Onion, sliced -- 1
- Garlic, minced -- 2 or 3 cloves
- Tomatoes, peeled, seeded and chopped -- 3 cups
- Stock or water -- 1 cup
- Green olives, pitted -- 1/3 cup
- Parsley, minced -- 3 tablespoons
- Dried oregano -- 2 teaspoons
- Bay leaf -- 1
- Capers (optional), rinsed -- 1 tablespoon
- Pickled jalapeño peppers (optional), sliced into rounds -- 2-3 each
- Cinnamon stick (optional) -- 1
- Whole cloves (optional) -- 2 or 3
- Salt and pepper -- to taste
- Add the fish, lime juice and salt to a large bowl and marinate for 30 minutes to an hour.
- While fish is marinating, heat the oil over medium flame in a large pot or skillet. Add the onions and sauté until translucent. Add garlic and continue sautéing for another minute.
- Add remaining ingredients except for the fish, reduce heat to low and simmer for 10 to 15 minutes to meld flavors and reduce the sauce somewhat. Season to taste with salt and pepper.
- Add the fish fillets and cover them with some of the sauce. Reduce heat to low, cover and simmer until fish is cooked through, 8 to 12 minutes. Serve with rice.
- Red snapper is the fish most commonly used for this dish, but any firm white fish fillet will do. In Mexico, the fish is sometimes left whole for this preparation.
- Be careful how much salt you add to this dish. The olives and capers will add their own salt to the sauce, and it is easy to overdo it. Wait until the sauce has simmered for a while before you season it.