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Veracruz-Style Fish in Clayware Pan With Sauce
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Veracruz-Style White Fish

Easy to prepare with traditional Veracruz flavors. White fish with a fresh tomato and jalapeño sauce.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 Servings

Ingredients

  • I pound flounder, cod or mahi mahi fillets 2-4 pieces
  • Salt and pepper to taste
  • 3 tbsp Grapeseed or olive oil
  • 1/3 cup onion diced
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 4 large roma tomatoes diced
  • 1-2 pickled jalapeños sliced or diced
  • 1/3 cup brine vinegar from jalapeños
  • 2 bay leaves
  • 1 tbsp caper
  • 1/4 cup olives with pimento
  • Juice of 1 lime
  • 1/2 tbsp Cilantro
  • Avocado sliced

Instructions

  • In a nonstick skillet, preheat 3 tablespoons of grapeseed or olive oil to medium heat for a few minutes.
  • Season the fish, on both sides, with salt and pepper. Sear the fish for 6-7 minutes, turning halfway through cooking time. Remove from pan onto a plate.
  • In that same skillet, add another drizzle of oil. Add the onions and garlic. Season lightly with salt. Saute for 3-4 minutes.
  • Add the tomatoes, jalapeños, brine, bay leaves, olives and capers. Season lightly with salt and pepper, if needed and continue cooking at a steady simmer for 6-7 minutes or until the tomatoes begin to break down.
  • To finish, add the juice of 1 lime and mix in. Add the fish back in. Cover and continue cooking for just a few minutes or until fish is warm.
  • Garnish with fresh cilantro before serving. Serve with extra lime wedges. Yields 2-4 servings

Notes

You can use your favorite fish, shrimp, scallops or even thin sliced chicken breast for this recipe. The sauce is typically chunky, but you can blend for a smoother sauce.