Pescado a la Veracruzana

2 Instructions

1. 1

   Season the fish fillets with lime juice, salt and pepper. Let marinate 10-15 minutes.

2. 2

   Bring a pot of water to a boil, score an X on each jitomate, blanch 30 seconds, transfer to ice water and slip off the skins. Chop.

3. 3

   Heat the olive oil in a wide pan over medium heat. Add the onion and cook 3-4 minutes until translucent.

4. 4

   Add the garlic and cook 1 minute, careful not to brown.

5. 5

   Add the chopped jitomate and cook 8-10 minutes, stirring, until it reduces into a thick sauce.

6. 6

   Stir in the aceitunas, alcaparras, chiles güeros (whole), hojas de laurel, orégano and thyme. Pour in the broth.

7. 7

   Season with salt and pepper to taste and simmer 5 minutes so the flavors come together.

8. 8

   Slide the fillets into the sauce, spoon some sauce over the top. Cover and cook 8-10 minutes over medium-low until the fish flakes with a fork.

9. 9

   Plate each fillet with plenty of sauce, an aceituna, an alcaparra and a chile güero. Shower with parsley. Serve with white rice and warm tortillas.