Veracruz-Style Fish
Ingredients
- 600 gSnapper (fillets with skin on)
- 2 tbspExtra virgin olive oil
- 1 pcWhite onion (finely sliced)
- 2 pcGarlic (minced)
- 400 gRound tomato (seeded and crushed)
- 50 gGreen olive (pitted)
- 2 tbspLime juice
- 2 pcBay leaf
- 2 pcThyme
- 1 tspOregano
- 1 tbspRaisin
- 20 gCapers (drained)
- 30 gPickled jalapeños (chopped or sliced)
Method
A firm-fleshed snapper poached in a bright, reduced tomato sauce. The acidity of olives and the heat of chilies cut through the sweetness of melted onions.
- 1
Salt the snapper fillets. The skin must be dry. Drizzle with lime juice and let rest while you start the sauce.
- 2
Heat olive oil in a pan. Sauté sliced onions until translucent and soft. Add minced garlic: as soon as the aroma is released, move to the next step.
- 3
Stir in crushed tomatoes, bay leaves, thyme, and oregano. Reduce over medium heat. The moisture must evaporate until the sauce coats the back of a spoon.
- 4
Add olives, raisins, and missing ingredients (capers and chilies). The sauce becomes glossy and complex. Adjust seasoning if necessary.
- 5
Place the fish fillets directly into the sauce. Cover. Simmer gently: the flesh is ready when it flakes apart under the pressure of a fork.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish: as soon as the flesh loses its translucent appearance at the core, stop everything.
- If the sauce is too acidic from the tomatoes, a small pinch of sugar will balance it out.
- Use a pan wide enough so that the fillets do not overlap.
How long does this dish keep?
Keep for 2 days in the fridge in an airtight container. Reheat very gently covered to avoid drying out the fish.
