Veracruzanafish Recipes

FISH VERACRUZANO

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.

VERACRUZANA FISH

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.

CHICKEN A LA VERACRUZANA TACOS

Steps:

• Add the oil to a pot and heat. Add and saute the sliced onions, peppers, garlic and chili flakes until translucent, 3 to 5 minutes. Add the salt and canned tomatoes. Cook down the excess tomato water at a low simmer, 10 to 15 minutes. Add the olives and capers and cook for another 5 minutes, still at a low simmer. Add the epazote and 1 tablespoon cilantro. Cook another minute. Add the shredded chicken to the sauce; simmer for another minute.
• Mix together the chopped onion and remaining 4 tablespoons cilantro. Heat up your tortillas, stuff with chicken and top with the onion and cilantro mix. Serve with a wedge of lime.

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.

VERACRUZ-STYLE RED SNAPPER

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.

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.

FISH VERACRUZANA

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.