One 6-pound cleaned sea bass or other firm white-fleshed fish (see Note), 1/3 cup sambal oelek or other Asian chile sauce, 4 Thai or serrano chiles, halved lengthwise, 1 lime, thinly sliced crosswise, plus lime wedges, for serving, Back to Grilled Whole Fish with Chile and Lime. Set the fish on 2 large sheets of heavy-duty aluminum foil. 2 1/2 pounds (a little over 1 kilo) whitefish filets (. https://cooking.nytimes.com/recipes/12286-whole-fish-with-lime-salsa-verde We think you will love this recipe! Gently spoon about 1 cup of the sauce over the fish and serve immediately. Rub the sambal oelek inside and all over the fish. Adorn each serving with a little of the reserved cilantro and onion, if you like. For this dish, you will need white fish fillets, tomato, onion, olives, capers, garlic, thyme, bay leaf, and chicken broth. You might enjoy preparing one of our other recipes. More…, This blog generates income via ads and affiliate links which earn us a small commission. In The Narrative you say to sauteed fry The Onion. Place the sautéed onions and garlic, the cream, the salt, the lime juice, and the chopped cilantro into a blender. You are starting to build flavor in the sauce. Food writer who lived in Mexico City for 20 years, learning key flavors and techniques to create Mexican food recipes. Process until you have a soft green sauce. This site uses Akismet to reduce spam. Delicious, beautiful, healthy, and easy to prepare, this white fish “a la Veracruzana” covers all the bases.. Any dish that is served ” a la Veracruzana,” which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers. A full-bodied blend of Sauvignon Blanc, Chardonnay and Riesling from Long Island is perfect with this flavorful fish. Save my name, email, and website in this browser for the next time I comment. I will make this again! Chop the onion and garlic. One of the few sauces served in Mexico that doesn't have any chile in it. how to make Veracruz fish, pescado a la veracruzana, Veracruz fish recipe. Shake cilantro vigorously (or run it through a salad spinner) to eliminate as much water as possible. Serve with lime wedges. Your email address will not be published. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Light a charcoal grill. Baking time will vary according to the thickness of the filets; watch your dish closely so that the fish does not overcook. It’s starting to look good, isn’t it? Check the flavor of the sauce and adjust the salt if necessary. Veracruz style white fish prepared with a tomato sauce with olives and capers. Bake, uncovered, for about 25 minutes. Rub the sambal oelek inside and all over the fish. Add the chopped olives and capers and stir. Set them on individual squares of heavy-duty foil and season as above. After the sauce has simmered for 15 minutes, start cooking the fish. Alternatively, use eight to ten 6-ounce fish fillets. The cream, onions, garlic, and lime juice all contribute to a tasty mixture that bathes the fish in a fresh, attractive, bright green sauce. Start by gathering all of your ingredients. Mexican Oregano 1 tsp instead of Epazote. So, I mostly followed your recipe. A limey Australian Riesling would also work. Here, he grills this show-stopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce. Turn your oven on to 375F / 190C so that it can preheat while you are preparing the ingredients. Serve your fish with white or red rice or boiled potatoes. I added a bit of cayenne pepper (to my taste) and three tablespoons of tequila blanco when I added the chicken broth. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. First, put the rice on the plate then place the fish next to the rice. Has anyone tried this with chicken or other proteins? Baking time will vary according to the thickness of the filets; watch your dish closely so that the fish does not overcook. Wrap the foil around the fish and seal to form a packet. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. When prepared with red snapper the dish is called, “huachinango a la Veracruzana.” We used tilapia but any firm mild white fish works well. Fish is done when it can be easily flaked with a fork. Move each filet slightly so that some of the sauce gets in under the fish, between the filet and the baking dish. Open the packet and fillet the fish. "I release almost everything I catch. Get easy-to-follow, delicious recipes delivered right to your inbox. This recipe is a little unusual for a Mexican dish; baked foods are not all that common in that country (ovens tend to be used only on special occasions), and the cilantro here is cooked, which is rare. And, for the onion, I used half a of a med red and a small yellow onion. Delicious, beautiful, healthy, and easy to prepare, this white fish  “a la Veracruzana” covers all the bases. I am Douglas C. – Share my love of Mexican Cuisine that developed over 20+ years of living in Mexico. Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid. Pour the sauce over the filets. Seal the packets and grill (or roast in a 400° oven) for 10 to 12 minutes. Place the white fish fillets in the dish in a single layer. Stuff the fish with the cilantro, basil, garlic, chiles and lime slices. Wash the cilantro; chop off and discard the roots. Chop it, both stems and leaves together. Dice a little of the onion, if you wish, and place it with the reserved cilantro for garnish. Copyright 2013-2020 Mexico Publishing LLC. Sauté the chopped onion and garlic in the butter for about 5 minutes, stirring often, until the onion is translucent, but not browned. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. this link is to an external site that may or may not meet accessibility guidelines. Reduce the heat to low and cook for 15 minutes until the tomatoes have given off much of their liquid.