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.
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 VERACRUZANO
This is a delicious recipe where you can substitute a vast array of different fish. I personally like cod or pollock. It is cooked in the style of vera cruz, mexico. Tomatos and a little bit of heat from canned jalepenos.
Provided by Merle 1
Categories Whitefish
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender.
- Cut Olives and jalapenos in half and drain.
- In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot.
- Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.
Nutrition Facts : Calories 199.3, Fat 15.3, SaturatedFat 2.1, Sodium 212.6, Carbohydrate 13, Fiber 4, Sugar 7.5, Protein 2.5
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.
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.
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.
SNAPPER VERACRUZANA
Steps:
- In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
- Preheat the oven to 400 degrees F.
- Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
- Serve the fish garnished with parsley and lime wedges.
FISH VERACRUZANA
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Put potatoes through thick slicing blade of food processor.
- Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet. Saute onions over medium high heat until they begin to take on color. Push to the side and add potatoes. Cook, stirring often, until potatoes begin to take on color.
- Put bell peppers and chilies through thick slicing blade of food processor . Add to potatoes with lime juice, garlic and black pepper. Reduce heat and cook until potatoes and peppers are beginning to soften.
- Chop cilantro and add 1/3 cup to skillet, along with tomato puree and fish. Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
- Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 9 grams, Protein 34 grams, SaturatedFat 1 gram, Sodium 327 milligrams, Sugar 15 grams, TransFat 0 grams
More about "veracruzana fish recipes"
BAKED VERACRUZ-STYLE FISH (PESCADO A LA VERACRUZANA)
From fromachefskitchen.com
4.7/5 (12)Total Time 45 minsCategory Fish And SeafoodCalories 233 per serving
- Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold your fish and evenly distributed sauce. Set aside.
- Add the cherry tomatoes. Cook 4-5 minutes or until the tomatoes are beginning to blister and soften.
VERACRUZANA FISH RECIPE | CLAMATO
From clamato.com
Servings 1Total Time 5 minsCategory FoodPhone (800) 696-5891
VERACRUZ STYLE WHITE FISH RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
3.6/5 (36)Total Time 1 hr 10 minsCategory FishCalories 213 per serving
PESCADO A LA VERACRUZANA, OR VERACRUZ-STYLE FISH - MAMá …
From inmamamaggieskitchen.com
RED SNAPPER A LA VERACRUZANA - THE DEFINED DISH
From thedefineddish.com
VERACRUZ SAUCE RECIPE (FOR CHICKEN OR FISH A LA VERACRUZANA)
From thespruceeats.com
FISH FOOD – BLACK CAT WHOLESALE FIREWORKS
From warrentonfireworks.com
HUACHINANGO FISH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
WARRENTON, VA FISH AND CHIPS RESTAURANTS - MENUS AND REVIEWS
From menupix.com
VERACRUZ - FISH A LA VERACRUZANA - MEXICAN FOOD
From bellaonline.com
QUALITY CONTROL FOOD JOBS IN WARRENTON, VA - JOOBLE
From jooble.org
#30-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #seafood #mexican #fish #inexpensive #number-of-servings
You'll also love