Pescado A La Veracruzana Recipes

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.

PESCADO A LA VERACRUZANA

Steps:

• Place fish in shallow 13x9 glass dish. sprinkle both sides with lime juice, salt, pepper. Heat oil in large nonstick skillet over med. Add onions. Cook, stirring often, 4 min. Add garlic and fresh jalapeno. Cook, stirring often, 4 min, til onion soft but not brown. Add tomatoes, capers, olives, pickled jalapeno, and 2 t jalapeno juice. Cook 1 min. Stir in 1 1/2 TB cilantro or parsley, marjoram, oregano, bay leaves and cinnamon stick. Stick cloves into orange peel and add to skillet. Cook 5 min. add stock and simmer 10 min, til thick and flavorful. Add fish and spoon sauce on top. Cook 4-5 min per side, or til fish flakes. Season with salt, pepper, chile juice. Remove and discard bay leaves, cinnamon stik, orange peel. Sprinkle with remaining cilantro or parsley.