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Fish Veracruz
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    Fish Veracruz

  • 1 lb skinned fish fillets -- cut in 4 portions
  • 3 tbsp olive oil
  • 1 sm onion -- finely sliced
  • 2 lg cloves garlic -- minced
  • 2 chile peppers -- stem/cut in strips
  • 1 med-lg seeded tomato -- core/cut in strips
  • 2 tbsp fresh oregano -- coarsely chopped OR
  • 1/2 tsp dried oregano mixed w/2 T fresh parsley
  • 1/2 cup green olives -- pitted & sliced
  • 2 limes
  • 1/2 cup dry white wine
  • 2 tsp clam soup base (From Better Than Bouillon)
    mixed with
  • 3/4 cup warm water -- OR
  • 3/4 cup clam juice
  • Mix together the clam soup base and warm water. Whisk well until completely combined. Set aside.*

    Season fish with salt and pepper (on both sides). Heat oil in cast-iron skillet over medium-high heat until almost smoking. Add fish and saute, turning once, until golden brown on both sides, about 4 minutes total. Remove to plate.

    Add onion to cast-iron skillet and cook until softened, about 3 minutes. Add garlic, chiles, tomato, oregano, olives and juice of 1 lime. Cook 1 minute longer. Add wine, raise heat to HIGH and boil until liquid is reduced by half. Add clam bouillon mixture (or clam juice) and bring to a boil. Reduce heat to medium-low.

    Return fish to pan, along with any accumulated juices. Cover and simmer 5 minutes or until fish is opaque and firm throughout. Season with salt and pepper to taste.

    Transfer fish to shallow bowl. Ladle on a generous spoonful of broth and vegetable mixture. Cut remaining lime into wedges. Use to garnish bowl, if you desire. Serve at once.

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: Thu, 14 Sep 2000

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