HALIBUT VERACRUZ
Steps:
- Preheat oven to 350 degrees F.
- Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice.
- To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish.
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
TUNA VERA CRUZ
Make and share this Tuna Vera Cruz recipe from Food.com.
Provided by Sunflower
Categories Tuna
Time 53m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add the tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon, and pepper to a small bowl; stir to combine.
- Pour marinade into a 2-quart glass casserole dish.
- Add the tuna; turn steaks to coat.
- Cover and refrigerate 30 minutes.
- Remove steaks from marinade and throw out the marinade.
- Grill tuna over med-hot heat approximately 4 mins per side or until fish flakes easily.
- Serve with lemon and lime wedges.
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
FISH VERA CRUZ
Steps:
- In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
- Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.
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- Add cod and cook over medium-high heat, turning once, 5 to 7 minutes until golden and just cooked through.
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- Heat the oil in a large skillet over medium high. Add the onions and peppers and saute until onions are caramelized (about 7-10 minutes).
- Add the garlic and saute with the onion mix for about 30 seconds. Then add the spices, olives, capers, sherry, and tomatoes and simmer over medium to low heat about 20 minutes.
- Salt and pepper the cod filets and nestle them into the skillet. Spoon some of the sauce over the filets, cover the skillet and raise the heat a bit to medium-low. Cook for 7-10 minutes or until the fish is flake apart easily.
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- Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
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- If using the jalapeno peppers, place them on a baking sheet and broil for about 5 minutes, turn, and broil for another 5 minutes. They are done when the skins begin to bubble and char. Set these aside to cool or make up to 5 days ahead and keep in the refrigerator.
- Slice the peppers and onion into long, thin strips. Heat a large skillet with 2 tablespoons of olive oil over medium/high heat and add the peppers and onions. Saute for about 10 minutes, stirring every couple minutes.
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- One or two days before cooking the dried codfish, place it a large bowl and cover it with water to soak. This step will soften the fish. Change the water at least 2 times during the soaking period, this will help to remove the saltiness.
- On cooking day, drain the soaking water from the bowl, then rinse the fish at least 4 times. It is very important that you rinse it several times to remove the saltiness.
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- Season the fish fillets with salt and pepper and then dredge them in flour, shaking off the excess.
- Heat 2 tablespoons of the oil in a large nonstick pan. Cook the fish, 2 fillets at a time, until golden on both sides and cooked through (if using red snapper with skin the instructions say to press down on the fish to prevent curling, not necessary with the fish I used). Cooking the fish will take about 4 minutes. Transfer the fish when cooked to a plate in the warm oven. Repeat with the next 2 fillets (using another 2 tablespoons of oil).
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- Place the fish fillets in a glass baking dish and season well on both sides with the salt. Squeeze the lime juice over the fish, turn to coat and marinate for about 15 minutes while you make the tomato sauce.
- Heat the oil in a saute pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and jalapeno and cook until fragrant, about 1 minute more.
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