Sunday, July 6, 2014
Vera-Cruz Style White Fish
We are a big fish/seafood eating household here and I'm always looking for something a bit different than what we've had before. I had some extra of that wonderful Chorizo and Black Bean Rice (see 6-12-14 post) in the freezer so went on a search for a Mexican-based fish recipe.
This recipe does call for snapper, but I used Swai (tilapia would also work well). What really piqued my interest is that it called for green olives and recommended Castelvetrano olives (see 12-6-10 post), my favorite green olives. We'd had a similar dish at Abuelo's so I thought I give it a shot.
It's a wonderful deviation from what I generally prepare and the Chorizo and Black Bean Rice was a perfect side dish. Granted, you have to like all of the components (olives, capers, tomatoes), but if you do, give this a try.
VERA CRUZ-STYLE WHITE FISH (2 servings)
2 Tbsp EVOO
1/2 white onion, diced
3 tsp minced garlic
1 Tbsp capers
1 Tbsp caper juice
1 cup cherry tomatoes, halved
1/3 cup pitted, sliced green olives (Castelvetranos recommended)
1 jalapeno pepper, seeded and chopped
2 tsp chopped fresh oregano
2 tsp EVOO
2 (5-6 oz each) white fish fillets
S&P to taste
1/2 tsp cayenne pepper, optional, or to taste
2 limes, juiced
Preheat oven to 425F.
Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6-7 minutes.
Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to continue.
Stir in tomatoes, olives, jalapeno pepper. Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
Drizzle 1 tsp olive oil into a small baking dish. Sprinkle in 1 Tbsp of the tomato-olive mixture. Top with one fillet, S&P, and cayenne pepper (if using). Top with more filling and juice from 1 lime. Repeat with remaining fillet, seasoning, and lime juice in a second baking dish (I baked all of mine in one dish in one layer).
Bake in the preheated oven until fish is flaky and no longer translucent, 15-20 minutes.
Recipe Source: www.allrecipes.com