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Fishandseafood - Fish Veracruz Post by :joshuanoel Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2176

Click below to download : Fishandseafood - Fish Veracruz (Format : PDF)

Fishandseafood - Fish Veracruz

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4 small or 2 large fish fillets, tilapia or snapper
1 tbsp fresh lime juice
1 tbsp olive oil
1 lg shallot, finely chopped
1/4 cup parsley, chopped, divided
1 lg clove garlic, minced
1 bay leaf
1/2 tsp dried oregano, crumbled
1/4 tsp ground cumin
1/2 cinnamon stick
2 whole cloves
1 tsp all-purpose flour
1 (14 oz) can chopped tomatoes, juice reserved
1 (8 oz) bottle clam juice
1/8 cup water, or white wine
1/2 tsp salt
1/4 cup jalapeno-stuffed green olives, sliced
1 tbsp capers, drained
1 pickled jalapeno, minced


In a nonreactive shallow dish, combine fish fillets and lime juice. Cover and marinate for 30-60 minutes, in refrigerator.

Meanwhile, make sauce: Heat olive oil in a nonreactive saucepan over moderate heat. Add onion and saute until soft and lightly browned, 5-7 minutes. Add 1/4 of parsley, along with garlic, bay leaf, oregano, cumin, cinnamon stick, and cloves and saute for 2 minutes. Stir in flour and cook for 1 minute.

Add tomatoes and their juices, along with clam juice, water and salt. Bring to a boil over moderate heat. Reduce heat to low and simmer for 10 minutes. Remove and discard bay leaf, cinnamon stick and cloves. Add olives, capers and jalapeno; simmer 5 minutes longer.

Preheat oven to 350°F.

Drain fish fillets and arrange them, skin side down, and close together, in a large, shallow glass or ceramic baking dish just large enough to hold them in a single layer; spoon sauce over fish. Bake until fish is cooked through, 10-15 minutes. Sprinkle each serving with 1 tbsp of remaining parsley and serve hot, with hot corn tortillas.
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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
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Marinade Ingredients: 2 garlic cloves, minced Juice of one lime 2 Tablespoons chopped fresh cilantro 1/4 cup of orange juice 1 oz. of Tequila 1/2 tsp. ground cumin 1/2 tsp. chili powder 1/2 tsp. black pepper In bowl, combine all ingredients. Put the filets and marinade into a 9x13 baking pan and let it marinate in the refrigerator for about an hour. Cook in them a grill basket over medium low heat on grill until the fish was done, checking often so as to not overcook. Let guests assemble their own tacos into either corn or flour tortillas from a variety
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