Recipe transports diners to Veracruz
This week, we are preparing a dish inspired by the cuisine of Veracruz, Mexico, Any type of white fish will work well in this recipe for Pescado Veracruz, or Veracruz-style fish.
2 pounds white fish, cut into 6-ounce fillets
1 cup rice flour
4 tablespoons olive oil
1 cup sliced onion
1 teaspoon chopped garlic
1 tablespoon chopped jalapeno
1 bay leaf
3 cups chopped Roma tomato
1 tablespoon capers
1⁄2 cup green olives, cut into halves
1⁄4 teaspoon fresh thyme
1⁄2 teaspoon fresh oregano
1⁄2 cup chopped cilantro
Juice of 2 limes
Salt and pepper, to taste
Putting it together
Start by tossing the fish filets with the rice flour, coating on all sides. Heat the oil in a large pan over medium heat until it begins to smoke. Add three of the filets and cook for about two minutes or until golden brown; turn and cook for one minute. Remove the fish and set aside. Add the remaining filets and repeat the procedure.
Add the onions to the pan and cook for about two minutes. Add the garlic, jalapeno and the bay leaf and cook for about one minute. Add the tomato, capers and olives; reduce heat to low, and cook for about 10 minutes.
Carefully transfer half of the mixture to a blender and blend until smooth. Return the blended mixture to the pan along with the fish, thyme, oregano, cilantro, lime juice and salt and pepper and cook for about 10 more minutes. Adjust the seasoning, if needed, by adding some salt and pepper and serve while hot with some Spanish rice or rice pilaf and enjoy.