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
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.
SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)
Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.
Provided by Bayhill
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
- Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
- Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1
VERACRUZ FISH WITH SHRIMP
Make and share this Veracruz Fish With Shrimp recipe from Food.com.
Provided by Catherine B.
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside.
- Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.
- Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf.
- Spoon tomato mixture on top of fish fillets. Sprinkle with capers.
- Bake uncovered at 425 for 20 minutes.
- Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.
- Serve.
Nutrition Facts : Calories 317.6, Fat 6.1, SaturatedFat 0.9, Cholesterol 206.4, Sodium 768, Carbohydrate 9.8, Fiber 2.4, Sugar 4.3, Protein 54.3
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