Fish Veracruz

I want to thank Kacie Skalak for sharing her version of this wonderful recipe. I made it recently for my family and they absolutely raved about it. I decided to make it with red snapper fillets but I’m certain that any flakey, white-fleshed fish, including speckled trout and redfish, would turn out just as delightful. Other suggestions would include ling (cobia), grouper, and cod.

Ingredients
4 Tbs avocado oil
4-6 Tbs butter, separated
1 small white onion, finely diced
6 cloves fresh garlic, minced
1 large jalapeno pepper, seeded and diced
2 Tbs capers
2 Tbs caper brine
2 cups cherry tomatoes, halved
1/2 cup Castelvetrano Olives, sliced
2 pounds filets, your choice trout, redfish, snapper, etc.
1 lime, cut in half
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp salt
2 Tbs fresh oregano, chopped
1 cup parboiled long grain white rice
3 cups chicken broth

Method

Preheat oven to 400° - Only if fillets are over two inches thick to complete cooking.

Rinse fillets under cold water and dry well, place on baking sheet and set aside.

Prepare your onions, garlic, jalapeno, cherry tomatoes, olives, oregano, lime, and capers.

In stock pot; add rice, garlic powder, salt, and three cups broth. Bring to boil, reduce heat to low and cook 20 minutes.

On the fillets; squeeze half a lime, dust lightly with cayenne, flip and repeat on other side.

Heat cast iron skillet to medium-high heat. When slightly smoking add avocado oil and butter, then sear fillets for 2 minutes on each side. Remove from skillet and set aside on clean baking sheet.

Add 1- to 2 Tbs of both Avocado oil and butter to skillet, add onions and scrape all bits from bottom. Once translucent, add garlic, when fragrant add jalapenos. Cook 2- to 3 minutes (add more butter and avocado oil if needed) then add capers and brine. Add tomatoes, salt lightly, and cook until beginning to break down. Add olives, stir to heat through, then turn off heat and add tablespoon of oregano.

Place a little butter on each fillet, spoon sauce over each, and place in pre-heated oven until internal temperature reaches 140°. Remove from oven and rest; internal temperature should rise to 145°.

Serve over white rice with a squeeze of lime and fresh oregano.

Yields – 4 Servings