Sunday, December 31, 2006

Pescado Veracruz


The picture does not do this recipe justice at all. I love this recipe -- it's not like any fish dish I've seen or had in a restaurant. It really does come to life when it's baking in the oven and you can smell the fragrance of the dish. Your mouth will dance the salsa with one bite. This dish is a must try -- it's simple, easy, and you can't mess it up.

Makes 4 to 6 servings
Cooking Time: 50 minutes

Ingredients
-2 pounds fish fillets (I recommend rock cod, catfish, snapper)
-1/4 cup fresh lemon juice
-3 T olive oil
-1 cup chopped onion
-1 large garlic clove, minced or pressed
-1 T chili powder (if you using the real deal, I would halve the amount)
-1/4 tsp ground cloves
-1/4 tsp ground cumin
-1/4 tsp ground coriander
-3 cups diced tomatoes
-1 T honey
-1 cup pitted olives, chopped

Preparation
Arrange fish in an oiled baking dish. Where the fish gets skinny, you can tuck under and make a thicker piece for even cooking. Salt it slightly and sprinkle with a few teaspoons of the lemon juice. Chill.

Saute onions, garlic, chili powder, ground cloves, cumin, and coriander in the olive oil until the onions are translucent, taking care not to burn the spices. Add the tomatoes, honey, olives, and the remaining lemon juice and simmer for 15 to 20 minutes.

Pour the sauce over the fish, top it with chopped parsley, and bake at 350 degree until it's tender, 20 to 30 minutes, depending on the thickness of the fillets.


2 comments:

Meryl said...

Glad to see you've been cooking more recently! It all looks fantastic, especially the cupcakes... so bad for after Christmas...

Nirmala said...

The cupcakes are SO sinful. If you click on the cupcake link, you may read some of the "nutritional" information that is provided after eachrecipe. The disturbing part was discovering that the cupcake info does not include the buttercream frosting info.