Veracruz-Style Fish Fillets

Name: Veracruz-Style Fish Fillets
Yield: Serves 4
Cuisine: Mexican
Ingredients: 4 (6-ounce) firm white fish fillets, such as hake, haddock or tilapia, rinsed and blotted dry; 4 (6-ounce) firm white fish fillets, such as hake, haddock or tilapia, rinsed and blotted dry; 4 (6-ounce) firm white fish fillets, such as hake, haddock or tilapia, rinsed and blotted dry; Salt and freshly ground black pepper; Sliced pickled jalapeños, for garnish; 4 (6-ounce) firm white fish fillets, such as hake, haddock or tilapia, rinsed and blotted dry; 2 tablespoons olive oil + 1 tablespoon oil to cook the fish; 1 medium yellow onion, peeled and sliced crosswise; 2 tablespoons olive oil + 1 tablespoon oil to cook the fish; 2 tablespoons olive oil + 1 tablespoon oil to cook the fish; ½ cup thinly sliced Spanish green olives with pimentos; ¼ cup small capers; 3 to 4 large cloves garlic, peeled and thinly sliced; 1 (28-ounce) can high-quality diced tomatoes, drained (2 cups); 1 teaspoon ground cinnamon; 3 to 4 whole cloves; 1½ tablespoons dried oregano, preferably Mexican; 1½ tablespoons dried oregano, preferably Mexican; 2 to 3 teaspoons freshly squeezed lime juice; Salt and freshly ground black pepper; 2 bay leaves; ¼ cup dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

Fish served with a mixture of tomatoes, capers, olives, and onions is the most famous dish from the Mexican state of Veracruz. The capital city, also called Veracruz, is on the Gulf of Mexico. It has been a busy trade port for centuries. As a result, the food reflects influences from the Mediterranean to the Caribbean and, especially in this dish, Spain.

In Veracruz, red snapper or bass fillets are typically used in this dish, but any mild, meaty fillets will work. Some of my favori

Ingredients

Americas
Mexico
Fish course
Pescatarian
Central America
Gluten-free
Veracruz

Ingredients

Method