SEA BASS VERACRUZANA
Steps:
- Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices.
- Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets.
- Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.
PESCADO A LA VERACRUZANA
Pescado a la Veracruzana is a tasty fish dish made with a delicious tomato sauce of peppers, baby potatoes, onions, olives, capers and herbs. Ready in 30 minutes or less. iI's a crowd pleaser.
Provided by Ana Frias
Categories Main Dish
Time 30m
Number Of Ingredients 17
Steps:
- In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
- In a large skillet or wide pot, add the oil and heat over medium-high heat.
- Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
- Add the tomatoes, capers and olives and cook for 2 minutes.
- Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
- Season with salt and pepper both sides of the fish.
- Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.
- Once the fish is cooked through, season with salt & pepper according taste.
Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 31 g, Protein 24 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1402 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 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
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.
PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.
Provided by Ofelia Bañuelos
Categories Mexican Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
- Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
- Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
- Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 1348 calories, Carbohydrate 11 g, Cholesterol 561.8 mg, Fat 62.5 g, Fiber 3.2 g, Protein 176 g, SaturatedFat 12.3 g, Sodium 1606.1 mg, Sugar 6.1 g
PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.
Provided by Ofelia Bañuelos
Categories Mexican Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
- Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
- Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
- Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 1348 calories, Carbohydrate 11 g, Cholesterol 561.8 mg, Fat 62.5 g, Fiber 3.2 g, Protein 176 g, SaturatedFat 12.3 g, Sodium 1606.1 mg, Sugar 6.1 g
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- Heat ½ tablespoon of the olive oil in a large saute pan over medium-low heat. Add the onions and garlic and cook just until the onions are translucent, about 3 minutes. Add the wine and bay leaves and cook until the wine is almost completely evaporated. Add the tomatoes, oregano, thyme, olives, capers, and jalapeno and reduce the heat to low. Cook until the tomatoes are completely soft, stirring often, about 10 minutes. Add salt and pepper to taste. Raise the heat if necessary to evaporate most of the liquid. Stir in the parsley.
- If using a whole fish, score each side with three or four deep slashes (this will help the sauce penetrate the fish and keep it from curling up). If using fillets, remove the pinbones using fish tweezers or needle-nose pliers, and season the flesh-side with salt and pepper.
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