Fish Veracruz

Name: Fish Veracruz
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Global
Ingredients: 1 California bay leaf; 0 cups capers in brine drained; 2 Tbs cilantro minced; 4 fish (snapper, salmon, halibut or swordfish all work great); 4 large cloves garlic minced; 1 cups pitted green olives sliced in half; 1 teaspoons kosher salt (halve if using table salt); 1 serving lime wedges; 0 teaspoons marjoram; 1 small onion diced; 1 teaspoons Mexican oregano; 1 Serrano chili minced; 3 mediums tomatoes diced

Fish Veracruz is a gluten free, dairy free, and primal recipe with 1 servings. One serving contains 435 calories, 10g of protein, and 31g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of lime wedges, marjoram, mexican oregano, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

For the Veracruz sauce, fry the onions and garlic in a couple tablespoons of olive oil until soft and translucent.

Ingredients you will need

Olive Oil

Garlic

Onion

Sauce

Add the tomatoes, chili, olives, capers, oregano, marjoram and bay leaf. Cook over medium high heat for about 20 minutes to reduce the amount of liquid and concentrate the flavours. Taste it and add salt as needed (about 1/2 tsp of kosher salt should do it).To get the fish crisp and brown on the outside, you need to get the surface very dry, use paper towels and try to get as much moisture off the surface as possible. Start heating a cast iron pan over medium high heat.When the pan is very hot, lightly salt and pepper both sides of the fish.

Ingredients you will need

Salt And Pepper

Salt

Bay Leaves

Marjoram

Tomato

Oregano

Capers

Olives

Chili Pepper

Fish

Equipment you will use

Paper Towels

Frying Pan

Add a splash of oil to the pan and swirl to coat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Put the fish into the pan and do not touch until it starts turning brown around the edges and no longer sticks to the pan. Gently flip and brown the other side. If you're cooking thicker cuts of fish, the center should read 125 degrees F on an instant read thermometer.When it's cooked, plate the fish. Stir the minced cilantro into the sauce. Cover the the fish with the Veracruz sauce and garnish with some spare cilantro leaves and a wedge of lime.

Ingredients you will need

Cilantro

Sauce

Fish

Lime

Equipment you will use

Kitchen Thermometer

Frying Pan

Equipment

Paper Towels

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

California bay leaf 0cups

capers in brine drained 2Tbs

cilantro minced 4

fish (snapper, salmon, halibut or swordfish all work great)4large cloves

garlic minced 1cups

pitted green olives sliced in half 1teaspoons

kosher salt (halve if using table salt)1serving

lime wedges 0teaspoons

marjoram 1small

onion diced 1teaspoons

Mexican oregano 1

Serrano chili minced 3mediums

tomatoes diced

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti with a 4.3 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.