Rockfish Veracruz-Style Recipe
My family loves this recipe. It is a weird cross between Mediterranean and Latin flavors that just seems to work. It also works well with a variety of fish, what ever sustainable variety you have on hand. I served it with a warm quinoa salad of cilantro, scallions, lime juice and olive oil that I mixed a spoonful of fresh salsa into, but alongside rice works too.
Although the recipe calls for the fish to sit in the salt and lime juice mixture for an hour, it's just enough time to prep the rest of the ingredients, make your side and have a beer or a glass of wine. Cook until just bubbling and hot as the fish will already be partially cooked from the acids in the lime juice.
- 2 1-lb. red snapper or rockfish filets
- 2 limes, juiced
- 2 tbsp. extra-virgin olive oil
- 1 white onion, peeled and chopped
- 3 garlic cloves, peeled and chopped
- 4 large tomatoes, blanched, peeled, and chopped
- 2 red bell peppers, roasted with the skin removed, deveined and chopped
- 2 cups large green olives, pitted and chopped
- 2 Tbsp capers, rinsed
- 2 pickled jalapeño peppers, chopped
- 2 Tbsp chopped fresh parsley
- 1?2 tsp dried Mexican oregano
- 8-10 coriander seeds, toasted and ground
- Freshly ground black pepper
- Corn Tortillas, warmed for serving
- Preheat oven to 375°F.
- In a large non-reactive baking dish place filets.
- Season lightly with salt and sprinkle with lime juice. Let sit for one hour, flipping filets after 30 minutes.
- Meanwhile, in a large bowl mix remaining ingredients and season with salt and pepper.
- Cover fish filets with mixture, cover tightly with aluminum foil and bake for 25-35 minutes, until sauce is bubbling and hot.
- Serve with rice toasted with cumin.