PocketCook

From @Rick Bayless

Fish Veracruz-Style (Pescado a la Veracruzana)

1 hr 50 min · Serves 6

1 hr 50total
30 minhands on
20steps
6servings

Watch it

Ingredients

For the pickled jalapeños

  • 8 whole fresh jalapeños
  • 1 medium yellow onion, sliced
  • 2 cloves garlic, sliced
  • 1 medium carrot, sliced
  • 1 tbsp vegetable oil
  • 1 cup cider vinegar
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 pinch dried marjoram
  • 1 pinch dried thyme
  • 1 bay leaf

For the fish and marinade

  • 1 whole red snapper, gutted and scaled (about 4 lb / 1.8 kg)
  • 3 tbsp fresh lime juice
  • 1 tsp salt

For the sauce

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 lb (900 g) round ripe tomatoes, chopped
  • 2 bay leaves
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 tsp dried oregano
  • 1/2 cup pitted green olives, chopped
  • 3 tbsp capers
  • 3 of the prepared pickled jalapeños, seeded and sliced into thin strips
  • 1/2 cup water
  • Salt, to taste

To bake and serve

    For garnishing

    • Reserved chopped olives, capers, and sliced pickled jalapeños
    • Fresh flat-leaf parsley sprigs

    Method

    For the pickled jalapeños

    1. Heat the oil in a skillet over medium heat, add the jalapeños, onion, garlic, and carrot, and sauté until the onion is translucent, about 5 minutes.

    2. Add the cider vinegar, water, salt, black pepper, marjoram, thyme, and bay leaf.

    3. Bring to a simmer and cook gently for 10 minutes.

    4. Remove from heat, allow to cool completely, and transfer to a jar; leave overnight to pickle before using.

      Then 480 min of waiting

    For the fish and marinade

    1. Slash the whole snapper 3 times diagonally across each side, cutting through the skin to the bone.

    2. Place the fish in a baking dish, pour the fresh lime juice over both sides, and sprinkle evenly with salt.

    3. Cover and refrigerate to marinate for 1 hour.

      Then 60 min of waiting

    For the sauce

    1. Heat the olive oil in a large pot over medium-high heat, add the chopped onion and garlic, and cook until lightly browned, about 5 minutes.

    2. Add the chopped tomatoes and cook on high heat until they release their juices, about 5 minutes.

    3. Add the bay leaves, flat-leaf parsley, oregano, chopped green olives, capers, and sliced pickled jalapeños.

    4. Pour in the water, bring to a simmer, and cook uncovered for 15 minutes to let the flavors blend and sauce thicken slightly.

      Then 15 min of waiting

    5. Taste the sauce and season with salt as needed, keeping in mind the capers and olives already add saltiness.

    To bake and serve

    1. Preheat the oven to 350°F (180°C).

    2. Generously oil a large roasting pan and lay the marinated fish inside.

    3. Wrap a piece of aluminum foil around the tail fin to prevent it from burning during baking.

    4. Pour the warm tomato sauce evenly over the top of the fish.

    5. Bake uncovered in the oven at 350°F (180°C) until the thickest part of the fish near the head is fully cooked, about 1 hour.

      Then 60 min of waiting

      Test for doneness by gently prying the flesh open with a fork where the body meets the head; the flesh should flake easily from the bone.

    6. Carefully transfer the baked fish to a large serving platter using two large spatulas.

    7. Pour all the remaining sauce from the roasting pan over and around the fish.

    8. Sprinkle the top with the reserved pickled jalapeños, capers, and chopped green olives, then garnish with fresh parsley sprigs and remove the foil wrapper from the tail before serving.

    9. Yellowtail snapper, corvina, or other firm, whole white fish can be used instead of red snapper.

    10. Salmon steaks can also be grilled and served with a variation of this sauce, using fresh herbs like thyme and lemon zest.

    For garnishing

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