Main Dishes

Pescado a la Veracruzana

Fish Veracruz Style

Oregano leaves
Thyme leaves
Bay leaves
Olive Oil approx 150 ml..
Salt
* Red Snapper 1.5 Kg.
1 kg. firm red tomato
l/2 white onion
3 or 4 fresh chile jalapeno rings or stripes
2 cloves garlic finely chopped

Optional: Olives and capers.

I have prepare this dish with an entire fish or with thick filets, the first one looks beautiful when is finished, but it is a little difficult to cut, in pieces looks very nice and it is easier to serve and you don't waste too much flesh. Anyway, whatever the way you cook it, it will be delicious. It is my very own way to prepare it, and I really wish you enjoy it.

As the fish will be cooked in the oven, and it has to be covered with the vegetables, this form needs to be a little roomy.

Chop the tomatoes, the onion and place them together in a big bowl, slice the chile jalapeno and place it in the bowl. Add the oregano, the thyme and some bay leaves in pieces. Add olives and capers if you like the taste, the garlic, olive oil and salt. Stir everything you have in the bowl, taking care that there is enough oil to dress the vegetables. This sort of salad has to be enough to cover your fish, and have some left in the edges of the form to put a little on top in every dish. If you consider it is not enough or you would like to have more vegetables, add more tomato and onion.

Salt the inside part of the fish, and pour the mix you have in the bowl to over the fish. Cover the form with foil and place it in the oven, medium low heat. Personally I like to cook the fish slow to give time the vegetables to cook well and mix aromas. When the fish is cooked, the dish is ready, serve warm.

Side dishes could be white rice, and refried beans. Soft corn tortillas or tostadas or bolillos are also given with this dish.