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Posted: 04/20/2009 12:02:15 PM
Latin America is an astronomically rich region and one of the countries that has always had more appreciation for its unique recipes is Mexico. Today I share this delicacy from the region of Veracruz for your enjoyment.
Traditionally in this recipe is used huachinango, a fish from the Gulf of Mexico, consisting of white meat, the meat is very appealing for its flavor and nutritional qualities, but any white meat fish is good.
800 gr white fish
1 large onion
2 large tomatoes
2 tablespoons olive oil
50 g olive
2 tablespoons capers
3 canned jalapeño peppers
½ cup water
2 tablespoons chopped parsley or cilantro
Salt and pepper to taste
Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and sauté onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approx. 10 minutes or until thickened. Season with salt and pepper and reserve the sauce.
Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and ½ cup of water to prevent the sauce becomes too dry.
Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets).
Serve fillets with a good amount of sauce and spread cilantro or parsley.
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Where are the ingredients listed?
i see the recipe but don't understand about the graham crackers. is it a graham cracker crust that you put the other ingredients on top of it or do you mix the graham crackers with the other ingredients then press into the pan? do you crumble the crackers into the mixture.
activity on 01/20/2015 2:46:58 PM
What size baking pan for easy banana bars recipe do you use?
What sides did you make to go with this? Also when you put it in the oven to cook 10 min. did you turn it during that time? I just wondered because I didn't & i noticed when i turned it down the bottom was pretty much black.
Old time cooked dressing recipe. It used eggs and came out a creamy yellow tint, kind of sweet. Excellent for Macaroni Salad.
activity on 01/16/2015 10:49:49 AM
I live alone but love this sort of recipe. Could I freeze some for another day? It would be really helpful if recipes would give this information.
activity on 01/02/2015 09:54:28 AM
How many ounces is in the can of tomato juice for this recipe?
I am cooking two 4 lb ribeye roasts. To cook these at the same time, serving rare, what would the co...
activity on 12/22/2014 09:09:56 AM
What size pan do I use?
activity on 12/22/2014 08:10:39 AM
What size jar of spaghetti sauce to make this. Thanks, Tenejo
activity on 12/19/2014 07:45:28 AM
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