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| Pescado Veracruzano |
| 4 Servings |
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| Ingredients |
1 1/2 lbs skinless, boneless Pacific halibut (or other firm-fleshed,
fresh fish), cut in 4 portions*
3 T extra-virgin olive oil
to taste salt & pepper
1 small yellow onion, peeled and sliced thinly
2 garlic cloves, peeled and sliced thinly
2 or 3 jalapeños, stemmed and sliced in 1/4-inch disks
1 lime, cut into 8 wedges
1 tomato, cored and seeded, cut in strips
1/2 C Spanish green olives (picholines), sliced
1/2 bunch fresh oregano leaves, washed and roughly chopped
1/2 C white wine
3/4 C fish stock or clam juice
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| Note |
| According to the Monterey Bay Aquarium Seafood Watch program,
wild salmon from Alaska is a “Best” choice and wild salmon from
California, Oregon, and Washington are “Good” choices. For more
information about sustainable seafood, go to www.seafoodwatch.org. |
| Method |
| Heat one very large or two medium-size sauté pans over medium
high heat for a minute then add olive oil.
When hot, add fish fillets seasoned with salt and pepper, flesh side
down and turn the heat to very high.
Sear the filets until golden brown and flip to sear on the other side.
Remove fillets from pan and reserve on a rack over a plate to catch
juices.
Return the pan (or pans) to the heat, add onions and cook, stirring
often over high heat for 2 to 3 minutes.
Add the garlic, jalapeño slices, lime wedges, tomatoes, oregano and
olives and sauté briskly for 1 minute more.
Add white wine and reduce by half.
Add fish stock and bring to a boil, reduce to a simmer, and return fish
fillets along with the juices to pan to finish cooking, covered, about 1
to 3 minutes depending upon the thickness of fillets.
Taste broth and adjust seasoning, then serve immediately in soup
plates with a generous puddle of broth and garnish of vegetables
atop. |
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