[CH] Fish Veracruz

radiorlg (radiorlg@worldnet.att.net)
Thu, 14 Sep 2000 09:47:24 -0400 

I made this the other night for dinner and forgot to post it. This came
out terrific. Even DH liked it. Thought it was a bit hot for him though.
I used a different chile (don't know which one it was because I got it
at the festival and I took a lot of chiles from there) than the
jalapeno. It was terrific.

  *  Exported from  MasterCook  *

                              Fish Veracruz

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Chiles                           Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lb            skinned fish fillets -- cut in 4 portions
   3      tbsp          olive oil
   1      sm            onion -- finely sliced
   2      lg cloves     garlic -- minced
   2                    chile peppers -- stem/cut in strips
   1      med-lg        seeded tomato -- core/cut in strips
   2      tbsp          fresh oregano -- coarsely chopped OR
     1/2  tsp           dried oregano mixed w/2 T fresh parsley
     1/2  cup           green olives -- pitted & 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           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.


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NOTES : Risa's notes:

* If you can't find Better than Bouillon clam base, use 3/4 cup clam
juice from a bottle

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. 

RisaG