Pescado a la Veracruzana: Fish Veracruz Style
Equipment- Large sauté pan
Method- Saute, grill, reduce
4 fish fillets- 6 oz each |
Brush w/ oil- season; grill 2min each side; cover |
2 T. Olive Oil |
|
1 Large Onion, thinly sliced |
Heat med-high; add onion & garlic; cook til soft |
2 Garlic Cloves, minced |
|
¼ c. Dry White Wine |
Add and reduce |
2 Large tomatoes- roasted concasse, chopped |
Add w/ rem. Ingredients; bring to boil |
¼ Green Olives, chopped |
Cook until thickened |
2 T. Capers, drained |
Reduce heat; add grilled fish cook 2 min |
1 Serrano, minced |
|
½ t. Sugar |
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1 Bay Leaf |
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Team Critique- This wa real easy, the taste was similar to Italian Puttanesca
Chef Critique-Fish cooked wonderfully, great flavors with a bit of heat on the back-end, presentation could be more elegant but was rustic and good portion size.
What we learned -Olives and capers need to be rinsed, because both are very salty, otherwise dish is wat too salty. Thin fish cooks quickly, and if you try to hold it, the flesh falls apart.