Fish Veracruz Style

Recipe Ingredients

1 tablespoon	15ml	Oil
4		Garlic cloves - chopped
1/2 cup	31g / 1.1oz	Finely chopped onion
2 lbs	908g / 32oz	Peeled tomatoes - finely chopped
1		Green bell pepper - cut into strips
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Black pepper, freshly ground
2		Bay leaves
1 teaspoon	5ml	Dried oregano
1/2 cup	73g / 2.6oz	Chopped green olives
1/4 cup	59ml	Capers
6		Fillets of sea bass - (about 4 oz each)
		(or other firm-fleshed fish)
2 tablespoons	30ml	Butter
6		Canned chiles, gueros or jalapenos - for garnish

Recipe Instructions

Heat the oil in a large saucepan, add the garlic and onion and saute for 3 minutes. Add the tomatoes and bring to a boil. Add the bell pepper and stir for 2 minutes. Add the salt, pepper, bay leaves, and oregano. When the mixture returns to a boil, cover and cook over low heat for 8 minutes. Add the olives and capers and cook another 5 minutes. Correct the seasonings and remove from the heat.

Twenty minutes before serving, preheat the oven to 375 degrees. Rinse the fillets, pat dry, and sprinkle lightly with salt and pepper. Melt the butter in a large skillet, add the fillets and brown lightly on both sides. Transfer to a greased baking dish and cover with the sauce. Cover the dish with aluminum foil and bake for 10 to 15 minutes. Garnish each fillet with a chile before serving. This recipe serves 6.

Note: You can use a whole fish if you prefer, but you will need to increase the baking time.

Source:
MEXICO THE BEAUTIFUL by Susanna Palazuelos (c) 1991 - Collins Publishers, San Francisco, CA - (?) pages - $45.00 - As reprinted in the Sep/Oct, 1992 issue of Cookbook Digest

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