Set aside some whole leaves to use as a garnish on the finished dish, if you like. Set the fish on 2 large sheets of heavy-duty aluminum foil. You might enjoy preparing one of our other recipes. We used Calamata olives because the green olives were not Pitted as we discovered too late to go back to the store , also used Cod loins which actually worked well. Add the chopped olives and capers and stir. Serve with lime wedges. Grill the fish over indirect heat for about 1 hour, until an instant-read thermometer inserted in the thickest part of the fish registers 135°. Bake, uncovered, for about 25 minutes. Crush the tomatoes, onion, and garlic with a bean or potato masher. Shake cilantro vigorously (or run it through a salad spinner) to eliminate as much water as possible. Adorn each serving with a little of the reserved cilantro and onion, if you like. Required fields are marked *. Pour the sauce over the filets. Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Also, if you have any questions on preparation you can let us know in the comments too. First, put the rice on the plate then place the fish next to the rice. Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes. I added a bit of cayenne pepper (to my taste) and three tablespoons of tequila blanco when I added the chicken broth. This is one of the few sauces served in Mexico that doesn’t have any chile in it. Mexican Oregano 1 tsp instead of Epazote. Mexican Baked White Fish in Cilantro Sauce. Gently spoon about 1 cup of the sauce over the fish and serve immediately. Lightly grease a glass or metal baking dish. Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid. More…, This blog generates income via ads and affiliate links which earn us a small commission. Serve the fish with white rice. Dice a little of the onion, if you wish, and place it with the reserved cilantro for garnish. Delicious, beautiful, healthy, and easy to prepare, this white fish  “a la Veracruzana” covers all the bases. Alternatively, use eight to ten 6-ounce fish fillets. Once you have browned the fish on both sides, place each fish fillet in the simmering sauce. Pescado a la Veracruzana. Turn your oven on to 375F / 190C so that it can preheat while you are preparing the ingredients. Whitefish and cilantro: they seem to have been made for one another, and this dish is proof. © Copyright 2020 Meredith Corporation. The Spruce Eats uses cookies to provide you with a great user experience. Set the fish on 2 large sheets of heavy-duty aluminum foil. Food writer who lived in Mexico City for 20 years, learning key flavors and techniques to create Mexican food recipes. But, also did a bit of research and added a few ideas from a few others I read. Season with salt. The traditional fish for this dish is red snapper. For this dish, you will need white fish fillets, tomato, onion, olives, capers, garlic, thyme, bay leaf, and chicken broth. Check the flavor of the sauce and adjust the salt if necessary. Check the flavor of the sauce and adjust the salt if necessary. Fish is done when it can be easily flaked with a fork. Rub the sambal oelek inside and all over the fish. It was delicious ! A slow cooker can can take your comfort food to the next level. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Veracruz style white fish prepared with a tomato sauce with olives and capers. All Rights Reserved. I am Douglas C. – Share my love of Mexican Cuisine that developed over 20+ years of living in Mexico. Set them on individual squares of heavy-duty foil and season as above. Baking time will vary according to the thickness of the filets; watch your dish closely so that the fish does not overcook. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending. After the sauce has simmered for 15 minutes, start cooking the fish. When prepared with red snapper the dish is called, “huachinango a la Veracruzana.” We used tilapia but any firm mild white fish works well. how to make Veracruz fish, pescado a la veracruzana, Veracruz fish recipe. What you forgot to do was mentioned how much onion in the ingredients section should I use half an onion quarter of an onion or whole onion? Move each filet slightly so that some of the sauce gets in under the fish, between the filet and the baking dish. Light a charcoal grill. Baking time will vary according to the thickness of the filets; watch your dish closely so that the fish does not overcook. 2 1/2 pounds (a little over 1 kilo) whitefish filets (. One 6-pound cleaned sea bass or other firm white-fleshed fish (see Note), 1/3 cup sambal oelek or other Asian chile sauce, 4 Thai or serrano chiles, halved lengthwise, 1 lime, thinly sliced crosswise, plus lime wedges, for serving, Back to Grilled Whole Fish with Chile and Lime. Seal the packets and grill (or roast in a 400° oven) for 10 to 12 minutes. Here, he grills this show-stopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce. When I do occasionally kill a fish, it's usually a bass, and I like to cook it whole." Save my name, email, and website in this browser for the next time I comment. Get easy-to-follow, delicious recipes delivered right to your inbox. And, for the onion, I used half a of a med red and a small yellow onion. This recipe is a little unusual for a Mexican dish; baked foods are not all that common in that country (ovens tend to be used only on special occasions), and the cilantro here is cooked, which is rare. Open the packet and fillet the fish. The full ingredient list is below in the recipe. "I've been fishing since I was about five," says star chef Tom Colicchio. This site uses Akismet to reduce spam. Your email address will not be published. So, I mostly followed your recipe. Please let us know in the comments below if you have prepared this dish and how it turned out for you. The herb loses a lot of the intensity of its flavor and aroma with high heat, but in this case, there is more than enough cilantro in the dish to make up for that. Place the sautéed onions and garlic, the cream, the salt, the lime juice, and the chopped cilantro into a blender. And, just a pinch of dried oregano. If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once. Start by gathering all of your ingredients. Your email address will not be published. Chop it, both stems and leaves together. Serve your fish with white or red rice or boiled potatoes. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Wrap the foil around the fish and seal to form a packet. Our 22 Best Crock Pot and Slow-Cooker Recipes. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Process until you have a soft green sauce. this link is to an external site that may or may not meet accessibility guidelines. Any dish that is served ” a la Veracruzana,”  which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers. Simmer for 15 more minutes. One of the few sauces served in Mexico that doesn't have any chile in it. Fried Fish Sandwich with Spicy Chipotle Mayo. Rub the sambal oelek inside and all over the fish. We think you will love this recipe! I will make this again! Take your delicious fish in cilantro sauce out of the oven and use a spatula to dish it on to individual plates. Stuff the fish with the cilantro, basil, garlic, chiles and lime slices. Add the chopped olives and capers and stir. You are starting to build flavor in the sauce. Came out delicious. A limey Australian Riesling would also work. Simmer for 15 more minutes. Fish is done when it … Slideshow: Recipes for Whole Fish. Bake, uncovered, for about 25 minutes. This is one of the few sauces served in Mexico that doesn’t have any chile in it. Season with salt. Then, crush the tomatoes, onion, and garlic with a bean or potato masher. Otherwise, I followed it to the “T”. Move each filet slightly so that some of the sauce gets in under the fish, between the filet and the baking dish. Reduce the heat to low and cook for 15 minutes until the tomatoes have given off much of their liquid. Contrary to what many people think, cilantro stems are just as tasty as the plant’s leaves—and we use both in this dish. A full-bodied blend of Sauvignon Blanc, Chardonnay and Riesling from Long Island is perfect with this flavorful fish.