VERACRUZ STYLE WHITE FISH
Veracruz style white fish prepared with a tomato sauce with olives and capers. One of the few sauces served in Mexico that doesn't have any chile in it.
Provided by Douglas Cullen
Categories Fish
Time 1h10m
Number Of Ingredients 11
Steps:
- PREPARING THE SAUCE
- Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
- Add the tomato, black pepper, and salt.
- Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
- Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
- Next, add the spices and stir.
- Add the chicken broth.
- Add the chopped olives and capers and stir. Simmer for 15 more minutes.
- COOKING THE FISH
- After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
- Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
- Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
- Check the flavor of the sauce and adjust the salt if necessary.
- SERVING
- Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
Nutrition Facts : Calories 213 kcal, Carbohydrate 8 g, Protein 23 g, Fat 11 g, Sodium 913 mg, Sugar 3 g, ServingSize 1 serving
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.
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.
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.
RED SNAPPER VERACRUZANA
Provided by Marian Burros
Categories Fish Olive Tomato Marinate Low/No Sugar Wheat/Gluten-Free Cinco de Mayo Dinner Lime Snapper Spring Healthy Jalapeño Capers
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
- Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
- To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
- Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.
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
RED SNAPPER VERACRUZANO
This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
- Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
- Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.
Nutrition Facts : Calories 293 g, Fat 11 g, Protein 36 g
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
VERACRUZANA FISH
Steps:
- Rinse filets. Pat them dry and salt and pepper them. Put the flour in a flat dish and pass the fish over it to get a thin coat. Set aside. Heat 2 tablespoons of olive oil in a pan and put in garlic, moving it around so that it doesn't brown. Pour tomatoes in when garlic gets tender and saute them for a couple of minutes. Pour in white wine and stir gently so as not to mush up the tomatoes. Mix in oregano and capers and lower heat. Simmer for about three minutes and add salt and pepper to taste. Lower heat to the minumum or turn off is tomatoes are already wilted. In a separate pan heat the remaining three tablespoons olive oil. Put in fish filets. Cook on one side until slightly brown, turn and cook the other side. Serve on plate and pour tomato mixture over it. Goes well with rice.
SNAPPER VERACRUZ
Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.
Nutrition Facts : Calories 212 calories, Carbohydrate 6.5 g, Cholesterol 41.4 mg, Fat 10 g, Fiber 1.9 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 447.4 mg, Sugar 2.9 g
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
RED SNAPPER VERA CRUZ
Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.-Mike Bass, Alvin, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm., Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture., In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
Nutrition Facts :
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