Fish Veracruz-Style

Name: Fish Veracruz-Style
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 (1-lb.) red snapper filets or sea bass steaks; 2 tbsp. extra-virgin olive oil; 2 white onions, peeled and chopped; 6 cloves garlic, peeled and chopped; 4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes); 20 large green olives such as manzanillas, pitted and chopped; 2 tbsp. capers, rinsed; 2 pickled jalapeño peppers, chopped; 3 tbsp. pickled jalapeño juice; 2 tbsp. chopped fresh parsley; 2 sprigs fresh rosemary; 2 sprigs fresh marjoram; 1 ⁄ 2 tsp. dried Mexican oregano; 2 bay leaves; Salt and freshly ground black pepper, to taste; <a href="https://www.saveur.com/article/Recipes/Corn-Tortillas">Corn/ tortillas</a>, warmed; 2 limes

Serves
serves 4

MAURA MCEVOY

The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.

Ingredients

2 (1-lb.) red snapper filets or sea bass steaks
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
6 cloves garlic, peeled and chopped
4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
20 large green olives such as manzanillas, pitted and chopped
2 tbsp. capers, rinsed
2 pickled jalapeño peppers, chopped
3 tbsp. pickled jalapeño juice
2 tbsp. chopped fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh marjoram
¹⁄₂ tsp. dried Mexican oregano
2 bay leaves
Salt and freshly ground black pepper, to taste
<a href="https://www.saveur.com/article/Recipes/Corn-Tortillas">Corn/ tortillas</a>, warmed
2 limes

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Instructions

Step 1

Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.

Step 2

Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.

Step 3

Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.

Step 4

Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.

Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.
Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.