Fish “Veracruz” was the first “authentic” Mexican recipe Iever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, whereI worked while enrolled in culinary school. I remember trying and loving it,and being very surprised that “this” was actually Mexican food. Besides…oliveson fish? That was some crazy stuff.
Up to that point, the only “Mexican” food I’d ever had wascrispy cafeteria tacos made by completely non-Mexican lunch ladies. So, thiskind of thing was very exciting for me. I’ve forgotten the exact recipe afterall these years of adaptation, but that’s of little consequence as it’s thekind of dish you make a little different every time anyway.I like red snapper for this, but any white, flaky fish willwork. By the way, many Veracruz-style fish recipes call for pickled jalapenos,but I think there’s plenty of acidity in this from the lime and tomatoes, so Ilike the fresh pepper a little more.
If you don’t want to do this in individual portions like Idid, you can certainly do it in a regular casserole dish, but you’ll probablyneed to give it a few extra minutes. Simply use the same fork-flaking donenesstest as shown in the clip. Flakiness never lies. This food wish goes out to all of you that asked forflavorful, foolproof fish recipes. I’m not sure why people get so scared tocook fish, but if you’re one of them, this is for you. Other than a few minutesof slicing, this couldn’t be easier. Serve simply with some chips, or over ricefor a more substantial meal. Either way, I hope you give this a try soon.Enjoy!
Ingredients for 2 servings:2 boneless red snapper filets, about 7 oz eachcayenne, salt and pepper to taste 2 tbsp olive oil1/2 white onion, diced3 cloves garlic, minced1 tablespoon capers 1 tablespoon caper brine1 large jalapeno, sliced, seeded1 cup cherry tomatoes, halved1/3 cup sliced Castelvetrano green olives, or any greenolive2 tablespoon fresh chopped oregano2 limes*Bake at 425 degrees F. for 15-20 minutes
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