FISH VERACRUZ-STYLE

By PineyCook

Ingredients

• 2 (1-lb.) red snapper filets or sea bass steaks
• 2 tbsp. extra-virgin olive oil
• 2 white onions, peeled and chopped
• 6 cloves garlic, peeled and chopped
• 4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
• 20 large green olives such as manzanillas, pitted and chopped
• 2 tbsp. capers, rinsed
• 2 pickled jalapeño peppers, chopped
• 3 tbsp. pickled jalapeño juice
• 2 tbsp. chopped fresh parsley
• 2 sprigs fresh rosemary
• 2 sprigs fresh marjoram
• 1 ⁄2 tsp. dried Mexican oregano
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Corn tortillas, warmed
• 2 limes

Preparation

Step 1

Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.

Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.

Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.

Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.