Home |
Search |
Today's Posts |
|
Mexican Cooking (alt.food.mexican-cooking) A newsgroup created for the discussion and sharing of mexican food and recipes. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
Veracruzana Fish
Latin America is an astronomically rich region and one of the countries that has always had more appreciation for its unique recipes is Mexico. Today I share this delicacy from the region of Veracruz for your enjoyment.
Traditionally in this recipe is used huachinango, a fish from the Gulf of Mexico, consisting of white meat, the meat is very appealing for its flavor and nutritional qualities, but any white meat fish is good. Ingredients: 800 gr white fish 1 large onion 2 large tomatoes 2 tablespoons olive oil 50 g olive 2 tablespoons capers 3 canned jalapeño peppers 1 lemon ½ cup water 2 tablespoons chopped parsley or cilantro Salt and pepper to taste Preparation: Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and sauté onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approx. 10 minutes or until thickened. Season with salt and pepper and reserve the sauce. Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and ½ cup of water to prevent the sauce becomes too dry. Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets). Serve fillets with a good amount of sauce and spread cilantro or parsley.
__________________
Victoria Guzman An expert in good food and cooking My Website: www.recipesdrinksandfood.com |
Posted to alt.food.mexican-cooking
|
|||
|
|||
Veracruzana Fish
Thank you camrodri. This sounds really good.
|
Posted to alt.food.mexican-cooking
|
|||
|
|||
Veracruzana Fish
On Apr 20, 9:48*am, camrodri >
wrote: > Latin America is an astronomically rich region (snip) Latin America has a lot of stars and planets? Neat! |
Posted to alt.food.mexican-cooking
|
|||
|
|||
Variation: Veracruzana Fish
On Mon, 20 Apr 2009 17:48:20 +0100, camrodri
> wrote: >Traditionally in this recipe is used huachinango, a fish from the Gulf >of Mexico, consisting of white meat, the meat is very appealing for its >flavor and nutritional qualities, but any white meat fish is good. > >Ingredients: >800 gr white fish Here's a variation on Huachinango Veracruzano I am quite fond of (amounts depend on how many you are feeding): Huachinango (Red Snapper) fillets Sm. raw Shrimp, shelled or not Salsa Cruda White wine Parchment paper (preferred) or tin foil Salsa Cruda Roma Tomatoes, diced Green onion/red onion or mixture, diced Cilantro, chopped Serrano chiles, minced garlic, diced or minced (to taste) lime juice Olive or vegatable oil salt/pepper Mix diced/chopped ingredients, squeeze lime juice to taste, add a splash of oil (mainly for looks), season with salt and pepper. This is best prepared ahead of time, store in fridge to allow flavors to meld. Preparation Preheat oven to 375. Place a filet on a sheet of parchment or foil, add a few raw shrimp around the filet, season with salt and pepper, spoon some salsa cruda over the filet and shrimp, add a splash of white wine, fold the parchment/foil over the fish and seal tightly into a packet. Place packets on a baking sheet and bake for 15 minutes. Serve packets on plate to be opened at the table (for that blast of aroma when opened) with salad or other sides. Serve any remaining salsa cruda on the side. |
Posted to alt.food.mexican-cooking
|
|||
|
|||
Variation: Veracruzana Fish
Thanks. I have to try this one to.
|
Posted to alt.food.mexican-cooking
|
|||
|
|||
Variation: Veracruzana Fish
"Jed" > wrote in message ... > On Mon, 20 Apr 2009 17:48:20 +0100, camrodri > > wrote: > >>Traditionally in this recipe is used huachinango, a fish from the Gulf >>of Mexico, consisting of white meat, the meat is very appealing for its >>flavor and nutritional qualities, but any white meat fish is good. >> >>Ingredients: >>800 gr white fish > > Here's a variation on Huachinango Veracruzano I am quite fond of > (amounts depend on how many you are feeding): > > Huachinango (Red Snapper) fillets > Sm. raw Shrimp, shelled or not > Salsa Cruda > White wine > Parchment paper (preferred) or tin foil > > Salsa Cruda > > Roma Tomatoes, diced > Green onion/red onion or mixture, diced > Cilantro, chopped > Serrano chiles, minced > garlic, diced or minced (to taste) > lime juice > Olive or vegatable oil > salt/pepper > Another variation is to use a reduction of sour orange, a shot of orange liquor and cumin, along with the requisite Habanero and green things ( or 1/2 a Hab) in the parchment packages. This works well with most all snapper or perch. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Forget Eating Fish - The least likely of all places in the world to find an uncontaminated fish is... | Vegan | |||
Veracruzana Fish | Recipes | |||
Fish flavor but no fish from cold smoker | Barbecue | |||
Update on fish-free fish and chips | Vegan | |||
UNIVERSIDAD VERACRUZANA LINK | Mexican Cooking |