VERACRUZ STYLE WHITE FISH
Veracruz style white fish prepared with a tomato sauce with olives and capers. One of the few sauces served in Mexico that doesn't have any chile in it.
Provided by Douglas Cullen
Categories Fish
Time 1h10m
Number Of Ingredients 11
Steps:
- PREPARING THE SAUCE
- Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
- Add the tomato, black pepper, and salt.
- Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
- Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
- Next, add the spices and stir.
- Add the chicken broth.
- Add the chopped olives and capers and stir. Simmer for 15 more minutes.
- COOKING THE FISH
- After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
- Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
- Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
- Check the flavor of the sauce and adjust the salt if necessary.
- SERVING
- Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
Nutrition Facts : Calories 213 kcal, Carbohydrate 8 g, Protein 23 g, Fat 11 g, Sodium 913 mg, Sugar 3 g, ServingSize 1 serving
VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
VERACRUZANA FISH
Uncategorized - April 20, 2009 - No Comments VERACRUZANA FISH Latin America is an astronomically rich region and one of the countries that has always had more appreciation for its unique recipes is Mexico. Today I share this delicacy from the region of Veracruz for your enjoyment. Traditionally in this recipe is used huachinango, a fish from the Gulf of Mexico, consisting of white meat, the meat is very appealing for its flavor and nutritional qualities, but any white meat fish is good.
Provided by Victoria 2
Categories Mexican
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and sauté onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approximately 10 minutes or until thickened. Season with salt and pepper and reserve the sauce.
- Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and ½ cup of water to prevent the sauce becomes too dry.
- Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets).
- Serve fillets with a good amount of sauce and spread cilantro or parsley.
COD VERA CRUZ
I dislike fish, but my husband loves it. I made this a few nights ago and he really enjoyed it. It's from the Campbell's Classic Recipes cookbook.
Provided by kmarques77
Categories Weeknight
Time 25m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place fish in a 2-qt shallow baking dish.
- Mix, soup, broth, salsa, lime juice, cilantro, oregano and garlic powder. Pour over fish. Bake at 400 for 20 minute or until fish flakes easily. Serve over rice.
Nutrition Facts : Calories 407.6, Fat 2.4, SaturatedFat 0.7, Cholesterol 49.6, Sodium 1028.8, Carbohydrate 65.1, Fiber 1.9, Sugar 6.8, Protein 29.4
SEA BASS VERACRUZ
A delicious, light dish with yummy Mexican flavors. A great change to grilled or roasted fish. Mexican rice is a great side for this.
Provided by Genevieve Johns Seivert
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine tomatoes, olives, cilantro, jalapeno, lime juice, and capers together in a bowl. Place flour in a shallow bowl.
- Place fish on a flat work surface and season with salt and pepper. Dredge one side of each fillet in flour.
- Heat oil in a large, ovenproof skillet over medium-high heat. Add fish, flour-side down, and saute for 3 minutes. Transfer to a plate. Stir broth into skillet and scrape the bottom to deglaze. Add 1/2 the tomato mixture. Add onion, garlic, bay leaves, and thyme. Saute 3 minutes more. Nestle fillets into the skillet.
- Place skillet in the preheated oven and roast until fish flakes easily with a fork, 5 to 7 minutes.
- Remove and discard bay leaves. Add remaining tomato mixture to the skillet. Season with salt and pepper. Serve fillets topped with tomato mixture.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 20.9 g, Cholesterol 69.8 mg, Fat 13.4 g, Fiber 3.4 g, Protein 34.1 g, SaturatedFat 1.9 g, Sodium 604.4 mg, Sugar 6.3 g
PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
More about "fish vera cruz food"
SUPER EASY 30 MINUTE FISH VERACRUZ RECIPE - MY NATURAL …
From mynaturalfamily.com
4.8/5 (9)Total Time 30 minsCategory Main CourseCalories 176 per serving
FISH VERACRUZ - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 15 minsCategory MainsCalories 457 per serving
FISH VERACRUZ-STYLE | SAVEUR
From saveur.com
9 MOST POPULAR VERACRUZAN DISHES - TASTEATLAS
From tasteatlas.com
FISH VERACRUZ RECIPE | RECETA DE PESCADO A LA VERACRUZANA
From norecipes.com
CUISINE OF VERACRUZ - WIKIPEDIA
From en.wikipedia.org
EASY FISH VERACRUZ | A MIND "FULL" MOM
From amindfullmom.com
VERACRUZ STYLE FISH RECIPE - FOOD NEWS
From foodnewsnews.com
MORRISON - FISH VERA CRUZ (4803.1) CALORIES, CARBS & NUTRITION FACTS ...
From myfitnesspal.com
FISH VERA CRUZ RECIPE - FOOD NEWS
From foodnewsnews.com
VERACRUZ SAUCE RECIPE (FOR CHICKEN OR FISH A LA VERACRUZANA)
From thespruceeats.com
VERACRUZ-STYLE FISH (PESCADO A LA VERZCRUZANA) - PACIFIC SEAFOOD
From pacificseafood.com
FISH HOUSE VERA CRUZ
From fishhouseveracruz.com
EASY MEXICAN FISH VERACRUZ DINNER - FARM TO JAR FOOD
From farmtojar.com
FISH IN VERACRUZ SAUCE - NOM NOM PALEO®
From nomnompaleo.com
BAKED VERACRUZ-STYLE FISH (PESCADO A LA VERACRUZANA)
From fromachefskitchen.com
FISH HOUSE VERA CRUZ - 550 PHOTOS & 560 REVIEWS - YELP
From yelp.ca
FISH VERACRUZ RECIPE • MAMA LATINA TIPS
From mamalatinatips.com
FISH OF VERACRUZ RECIPE - TERESA DE ANDA
From teresadeanda.com
VERACRUZ-STYLE WHITE FISH — SMART IN THE KITCHEN
From smartinthekitchen.com
FISH FILLETS WITH VERACRUZ-STYLE SAUCE RECIPE | GOOD FOOD
From goodfood.com.au
FISH VERACRUZ RECIPE BY A.1.FOODS | IFOOD.TV
From ifood.tv
EPICURUS.COM RECIPES | FISH, VERACRUZ STYLE
From epicurus.com
WHITE FISH IN VERACRUZ SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
From inmamamaggieskitchen.com
VERACRUZ STYLE FISH SOUP (BACALAO A LA VERACRUZANA)
From muybuenocookbook.com
MADE IN MEXICO: PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
From mission-food.com
VERACRUZ TOMATO SAUCE FOR FISH - JAMES BEARD FOUNDATION
From jamesbeard.org
GREAT FISH AND CHIPS! BEAUTIFUL TOWN! - MOLLY'S IRISH PUB
From tripadvisor.ca
FISH VERACRUZ RECIPE BY ANNE-MARIE NICHOLS - THE DAILY …
From thedailymeal.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
VERACRUZ-STYLE FISH (PESCADO A LA VERZCRUZANA)
From pacificseafood.com
THE SEAFOOD OF VERACRUZ - LOS ANGELES TIMES
From latimes.com
VERACRUZ-STYLE FISH | KAISER PERMANENTE
From about.kaiserpermanente.org
FISH VERA CRUZ RECIPE BY LOVE.FOOD | IFOOD.TV
From ifood.tv
VERACRUZ-STYLE RED SNAPPER RECIPE - EASY BAKED FISH VERACRUZ
From youtube.com
WHITE FISH VERACRUZ | CENTER FOR SCIENCE IN THE PUBLIC INTEREST
From cspinet.org
ONE SKILLET COD VERACRUZ | THE CHEERFUL KITCHEN
From thecheerfulkitchen.com
TRADITIONAL FOODS OF VERACRUZ - BACKYARD NATURE
From backyardnature.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love