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Veracruz Style Fish

Since the Spaniards newly arrived to Mexican coasts, they settled in the “jarocho” state. Due to this event both cuisines the Spanish and Mexican mixed, giving origin to new dishes.

And this is a dish resulting from such combination. The Veracruz style fish is an exquisite world class recipe, where the flavors of Mexico and Spain abound. On the side of Mexico we have the contribution of the tomatoes, the chili and the onion. Spain brings us the olives, the capers and the oregano.

Some of these ingredients, both of Mexico and Spain, are combined in a tomato salsa which is used to season white fish fillets – obtaining a dish with a strong but sublime flavor. The ingredients that are not used in the salsa are presented whole as part of the dish.

The Veracruz style fish is served with white rice or it can also be served with a mixed salad and it is an excellent dish for any occasion.

About the Recipe

• The only difficult part about making the Veracruz style fish is the salsa since it is laborious. But when the salsa is ready, only the fish fillets have to be cooked and the dish will be ready.
• The recipe is given with red snapper but you can use any white fish fillet.
• The olives that are used in this recipe should not have pit however they can be bought with a filling.
• This dish is prepared with banana peppers but pickled jalapeno peppers could also be used, if you want more hotness.
• Preparation time 25 minutes.
• This recipe serves 4 plates.

Ingredients

21.1 oz of skinless and boneless Red Snapper Fillets

12 pitted Green Olives (2.4 oz)

10 Capers in Vinegar (.7 oz)

4 Pickled Banana Peppers (1.6 oz)

3 Tomatoes (21.1 oz)

1 Onion (5.2 oz)

2 Garlic cloves (.2 oz)

1 teaspoon of Oregano

4 tablespoons of Olive Oil

Pepper to taste

1 tablespoon of Salt

Cookware

1 Saucepan with Lid

1 Frying Pan

1 Blender

1 Chopping Board

1 Turner

1 Knife

Directions

Prepare the Tomato Salsa

1. Put in a blender:

• 1 Tomato (7 oz).
• 1/2 Onion (2.6 oz).
• 2 Garlic cloves.

2. Blend very well the ingredients, then set aside.

Cook the Salsa

1. Cut 1/2 onion (2.6 oz) into strips and reserve.
2. Dice 2 tomatoes (14 oz), then reserve.
3. Heat in a saucepan over medium heat 1 tablespoon of olive oil.
4. Incorporate in the saucepan the onion strips that were cut and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
5. Add in the saucepan:

• The Tomato Salsa that was prepared.
• The dices of the Tomatoes that were cut.
• 12 pitted Green Olives.
• 10 Capers in Vinegar.
• 4 Pickled Banana Peppers.
• 1 teaspoon of Oregano.
• Pepper to taste.
• 1/2 tablespoon of Salt.

6. Mix the saucepan ingredients and fry them for about 5 minutes, until the salsa thickens a little and acquires an intense red color; stir regularly. Then set aside.

Cook the Fish

1. Clean 21.1 oz of skinless and boneless red snapper fillets.
2. Sprinkle over both sides of the red snapper fillets that were cleaned, pepper to taste and 1/2 tablespoon of salt; then set aside.

Salt and pepper is added to the fish to give it a better seasoning.

3. Heat in a frying pan over medium heat 3 tablespoons of olive oil.
4. Put in the frying pan the fish fillets with the ones you worked (only the ones that fit it) and cook them for approximately 1½ minutes per each side, until they are moderately cooked.
5. Transfer from the frying pan to the saucepan where the salsa is, the red snapper fillets that were cooked; then reserve.
6. Repeat the same procedure with the red snapper fillets that were not cooked, it won’t be necessary to add more oil in the frying pan.

Cook All the Ingredients

1. Mix in the saucepan the red snapper fillets that were cooked with the salsa that was prepared.
2. Cover the saucepan and leave the Veracruz style fish cooking over medium-low heat for 5 minutes, so the flavors mix.

The Veracruz Style Fish
is Ready!