Veracruz Style White Fish
The first time I heard about pescado a la veracruzana (Veracruz style fish) was in America's Test Kitchen's Mexican recipes book. This was years ago before I started diving into books and recipes that are very authentic and true to cultural roots and not North-Americanized. I decided to do my research on this dish, which had me being thankful for Google translate and learn a little Spanish. I realized that ATK essentially changed the dish, eliminating key ingredients and in my opinion, taking away amazing flavour profiles. Veracruz style white fish uses ingredients from the new and old worlds (tomatoes and chiles vs capers and olives). It's simple to make, but has a depth of flavour from the layering of ingredients. Any white fish will suffice, including halibut cod or red snapper.
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Ingredients:
- 4 tablespoons olive oil, divided
- ¼ onion, thinly sliced
- 3 garlic cloves, minced
- ¼ red bell pepper, julienned
- ¼ orange bell pepper, julienned
- 3 large tomatoes, peeled and chopped
- 5 slices pickled jalapeno
- 1 serrano chile, julienned
- 5 to 6 olives, sliced
- 1 tablespoon capers
- 1 teaspoon oregano
- 1 bay leaf
- 1 cup water or fish stock
- 2 mahi mahi fillets, about 150 g each
- flour for dredging
- kosher salt
- fresh ground black pepper
- chopped fresh parsley or cilantro
Instructions:
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