Veracruz Fish and Rice

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Michael Hammonds – Culinary Arts Student
The International Culinary School at The Art Institute of Dallas

Number of servings: 4

Ingredients

4 fish fillets, boneless white firm flesh (red snapper is commonly associated with this dish)

1 tbsp lime juice, fresh

1 tbsp salt

1 tbsp vegetable oil

1 cup white onion, sliced thin

2 garlic cloves, minced

3 cups tomatoes, peeled, seeded, 1/4 inch dice

1 cup fish stock or water

1/3 cup green olives, pitted, sliced thinly

2 tbsp parsley, minced

1 tbsp oregano, dried

1 bay leaf

1 tbsp capers

2 jalapenos, seeds and veins removed, sliced thinly

1 each cinnamon stick

2 cloves, whole

salt and pepper

Preparation

1. Marinate the fish in the lime juice and salt, 30 minutes to one hour
2. Heat oil over medium heat, add onions and cook until translucent
3. Add garlic and cook 1 minute
4. Add remaining ingredients, bring to simmer and cook 15 minutes until almost sauce consistency
5. Add fish to tomato sauce, cover with sauce, cover and simmer until fish is cooked
6. Serve with rice

Cook’s Notes

Be careful with how much salt you add to this dish. The olives and capers will add their own salt to the sauce.