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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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Could you use beef instead?
How big a "package of Velveeta Cheese" do you add?
activity on 05/16/2013 08:58:28 AM
For those of us who live outside of the US and have no access to some of the ingredients in this rec...
activity on 05/16/2013 08:27:59 AM
This could also be done with flour tortillas, too, right? And I wouldn't think you'd have the issues with breakage like with the corn tortillas.
activity on 05/09/2013 10:02:44 AM
Is there a way to find out the calories per serving for this recipe
activity on 04/18/2013 08:19:11 AM
This recipe sounds really good, not sure what to do with the stale bread? I think it's in addition t...
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I think this would freeze OK, don't you? What do you think and what would you recommend for the coo...
activity on 04/08/2013 08:48:47 AM
Do you have suggestions for freezing this? Would it be ok to split the recipe and freeze half? Should the frozen half be thawed before cooking? Should it be frozen after cooking? If so, how do you suggest reheating.
activity on 04/05/2013 10:43:57 AM
Making the cheddar crackers is saw here, but the dough is too dry to roll into a log. Am I missing s...
activity on 04/05/2013 07:10:57 AM