When I think of Veracruz, Mexico, I immediately think of this right. Veracruz white fish is so easy to cook! Of course, this is a modified version with ingredients readily available in any market.
Fresh is the best!
Of course, using all fresh ingredients is always my first choice. But sometimes it may not be an option. In these uncertain times, I am no longer surprised when I do not find my fresh basic ingredients on the market. Plan B! There should always be a plan B. I always have stock of bastry, like roasted tomatoes, tomato puree, tomato sauce, beans and pickled peppers.
Finally, I learned how to cook for two!
After 34 years of marriage, I think I finally learned how to cook for two. This dish is specially made to serve two for dinner. But you can add another 2 small fillets and easily serve 4 with a large salad on the side.
Looking for more fish recipes?
Fish tacos? Black fish? Fiskeceviche? I love them all!
I forgot to label the bay leaves in the picture above.My favorite white fish species are scrub, cod, mahi mahi and catfish
Veracruz-style white fish
Easy to cook with traditional Veracruz flavors. White fish with a fresh tomato and jalapeño sauce.
Course: Main courses
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 2 servings
- I pound flounder, cod or mahi mahi fillets 2-4 pieces
- Salt and pepper to taste
- 3 tablespoons Grapeseed or olive oil
- 1/3 cup onion cubes
- 2 cloves of garlic minced
- Salt and pepper to taste
- 4 large tomato cubes
- 1-2 pickled jalapeños slices or cubes
- 1/3 cup of salt water vinegar from jalapeños
- 2 bay leaves
- 1 tablespoon caper
- 1/4 cup olives with pimento
- Juice of 1 lime
- 1/2 tablespoon Cilantro
- The avocado slice
Preheat 3 tablespoons grapeseed or olive oil to medium heat for a few minutes in a frying pan.
Season the fish on both sides with salt and pepper. Strain the fish for 6-7 minutes and turn halfway through the cooking time. Remove it from the pan on a plate.
In the same frying pan, add another rain oil. Add the onion and garlic. Season lightly with salt. Saute for 3-4 minutes.
Add tomatoes, jalapeños, brine, bay leaves, olives and capers. Season lightly with salt and pepper if needed, and continue to cook on a simmer for 6-7 minutes, or until the tomatoes start to break down.
Finally add the juice of 1 lime and mix in. Add the fish back in. Cover and continue cooking for a few minutes, or until the fish is warm.
Garnish with fresh coriander before serving. Serve with extra lime wedges. Yields 2-4 servings
You can use your favorite fish, shrimp, scallops or even thin sliced chicken breast for this recipe. The sauce is typically thick, but you can mix it into a smoother sauce.
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