posted by RisaG 09-15-100 5:28 PM
* Exported from MasterCook *
Fish Veracruz
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chiles Fish
Amount Measure Ingredient -- Preparation Method
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1 lb. skinned fish fillets -- cut in 4 portions
3 tbsp. olive oil
1 small onion -- finely sliced
2 large cloves garlic -- minced
2 chile peppers -- stem/cut in strips
1 medium-large seeded tomato -- core/cut in strips
2 tbsp. fresh oregano -- coarsely chopped or 1/2 tsp. dried oregano mixed with 2 Tbl. fresh parsley
1/2 cup green olives -- pitted and sliced
2 limes
1/2 cup dry white wine
2 tsp. clam soup base (From Better Than Bouillon) -- mixed with 3/4 cup warm water -- or 3/4 cup bottled clam juice
Mix together the clam soup base and warm water. Whisk well until completely combined. Set aside.
Season fish with salt and pepper (on both sides). Heat oil in cast-iron skillet over medium-high heat until almost smoking. Add fish and saute, turning once, until golden brown on both sides, about 4 minutes total. Remove to plate.
Add onion to cast-iron skillet and cook until softened, about 3 minutes. Add garlic, chiles, tomato, oregano, olives and juice of 1 lime. Cook 1 minute longer. Add wine, raise heat to high and boil until liquid is reduced by half. Add clam bouillon mixture (or clam juice) and bring to a boil. Reduce heat to medium-low.
Return fish to pan, along with any accumulated juices. Cover and simmer 5 minutes or until fish is opaque and firm throughout. Season with salt and pepper to taste.
Transfer fish to shallow bowl. Ladle on a generous spoonful of broth and vegetable mixture. Cut remaining lime into wedges. Use to garnish bowl, if you desire. Serve at once.
Per serving: 304 calories, 16g fat.
Original recipe from Mesa Mexicana by Susan Feniger and Mary Sue Milliken. I got it from Celebrity Dish Magazine, August 2000, p. 66. Original asked for Sea Bass. I used turbot.