Pacific Rockfish Veracruz Style
Pacific Rockfish Veracruz Style
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
- 2 (7-ounce) fillets of Pacific Rockfish
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ cup white wine
- 4 tomatoes, diced
- ½ cup pitted green olives
- ½ cup chopped pickled Jalapeno peppers
- 2 tablespoons capers, rinsed
- ¼ cup black raisins or currants
- ¼ cup chopped fresh cilantro or parsley
Instructions
- Heat a sauté pan over medium-high heat. Season the Pacific Rockfish fillets with salt and pepper. Add 1 tablespoon of olive oil and sear the fillets until nicely browned on one side - about 2 to 3 minutes. Remove and set aside.
- In the same pan, add the remaining olive oil and sauté the onion and garlic until tender, but not brown - about 4 to 5 minutes. Add the thyme and oregano and stir for about 30 seconds. Then add the white wine and the tomatoes and cook together until tomatoes soften into a sauce - about 10 minutes. Stir in the olives, Jalapeños, capers and raisins and heat through for about 5 minutes. Season to taste with salt and pepper, remembering that olives and capers are very salty.
- Return the seared snapper, seared side up, to the pan and simmer everything gently together for 5 minutes.
- Serve the fish with the sauce over the top and garnish with fresh cilantro or parsley.
Nutrition Information
Serving size: 2