Few Mexican dishes are more recognizable than this delicious fish from the coastal state of Veracruz. The Spanish influence is evident in the use of olive oil, olives, and capers. The sauce is wonderful whether you serve it with whole fish, filets, or shrimp. Ravago serves this dish with arroz blanco and frijoles negros.
6 six- to seven-ounce red snapper filets, skinned
2 tablespoons olive oil
sea salt and ground black pepper to taste
12 thin slices fresh lime (about 3 limes)
Preheat oven to broil. Place oven rack 4 inches below heat source. Brush each filet with olive oil and a sprinkling of salt and pepper. Place on a greased baking sheet and broil for 4 to 5 minutes, until the fish is opaque but still firm. Do not overcook.
1/4 cup olive oil
1 medium white onion, thinly sliced
3 cloves garlic, chopped
6 medium tomatoes, diced and seeded
2 bay leaves
1/2 teaspoon dried Mexican oregano
15 pitted green olives, cut in half
2 tablespoons large capers, drained
2 to 3 pickled jalapeños (depending on desired level of heat), drained, seeded, and cut into 1/4-inch strips
sea salt to taste
In a heavy nonreactive pan, heat olive oil over medium heat. Cook onion and garlic until soft, about 3 minutes. Add tomatoes and remaining ingredients and cook for about 10 minutes over low heat, stirring often. Keep the sauce warm while you prepare the fish.
Place each filet on a warm plate, top with a generous serving of the Veracruzano Sauce, and garnish with 2 lime slices. Serves 6.
Peel and devein 36 shrimp (21—25 count), leaving tails on. Sauté in olive oil until shrimp begin to turn pink, about 4 to 5 minutes. Serve 6 shrimp per person on a bed of arroz blanco with a generous serving of Veracruzano Sauce. Serves 6.
Substitute a 3- to 4- pound whole fish for the filets. Preheat oven to 375 degrees. Rub fish inside and out with olive oil, salt, and pepper. Score the sides of the fish on the diagonal. In a large nonreactive oval baking dish, pour a third of the Veracruzano Sauce in the bottom and lay the prepared fish on top. Cover with the remaining sauce. Bake 30 to 40 minutes or until the flesh flakes when tested with a fork. Serve on a platter surrounded by parsley and lime wedges. Serves 4 to 6.