Pescado A La Veracruzana Recipes

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

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.

PESCADO A LA VERACRUZANA

Steps:

• Place fish in shallow 13x9 glass dish. sprinkle both sides with lime juice, salt, pepper. Heat oil in large nonstick skillet over med. Add onions. Cook, stirring often, 4 min. Add garlic and fresh jalapeno. Cook, stirring often, 4 min, til onion soft but not brown. Add tomatoes, capers, olives, pickled jalapeno, and 2 t jalapeno juice. Cook 1 min. Stir in 1 1/2 TB cilantro or parsley, marjoram, oregano, bay leaves and cinnamon stick. Stick cloves into orange peel and add to skillet. Cook 5 min. add stock and simmer 10 min, til thick and flavorful. Add fish and spoon sauce on top. Cook 4-5 min per side, or til fish flakes. Season with salt, pepper, chile juice. Remove and discard bay leaves, cinnamon stik, orange peel. Sprinkle with remaining cilantro or parsley.

PESCADO A LA VERACRUZANA

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.

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 (VERACRUZ-STYLE FISH)

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.

PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)

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.

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)

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.