Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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No matter where fish is served, you can be sure that pescado a la veracruzana will be on the menu. It's a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America's greatest contributions to Mediterranean cuisine - tomatoes and chiles. Though practically any firm, white-fleshed fish would work well, when the dish is made with fresh Gulf snapper - as it often is in Veracruz - it's a revelation. Ingredients:
1 tablespoon olive oil |
1 1/2 cups thinly sliced onion |
4 garlic cloves, minced |
3 pounds ripe tomatoes, chopped |
1 cup sliced pitted manzanilla (or green) olives, divided |
1/2 cup water |
1/4 cup capers, divided |
1/4 cup sliced pickled jalapeño peppers, divided |
3 tablespoons chopped fresh flat-leaf parsley |
1 1/2 teaspoons dried mexican oregano |
3 bay leaves |
1 teaspoon salt, divided |
6 (6-ounce) red snapper or other firm white fish fillets |
1/4 cup fresh lime juice |
flat-leaf parsley sprigs (optional) |
Directions:
1. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
2. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
3. Preheat oven to 350°.
4. Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.
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