An exciting fish dish with a most interesting sauce for a perfect Holy Saturday dinner.
This delightful dish comes from Veracruz, founded in 1519 by Hernan Cortes on Good Friday and named for the True Cross. It is the spot where modern Mexican history began as Veracruz was a cultural crossroads for hundreds of years and the only port to handle trade with Spain for many years and later the only significant point of entry from Europe.
2 1 LB RED SNAPPER FILETS OR SEA BASS STEAKS
4 LARGE TOMATOES – blanched, peeled and chopped
2 TBS EXTRA VIRGIN OLIVE OIL
2 WHITE ONIONS – peeled, chopped
6 GARLIC CLOVES – peeled, chopped
2 TBS CAPERS – rinsed
20 LARGE GREEN OLIVES – pitted, chopped
2 PICKLED JALAPENO PEPPERS – chopped
3 TBS PICKLED JALAPENO JUICE
2 TBS FRESH PARSLEY – chopped
2 SPRIGS ROSEMARY
2 SPRIGS FRESH MARJORAM
½ TSP DRIED MEXICAN OREGANO
2 BAY LEAVES
FRESHLY GROUND BLACK PEPPER
CORN TORTILLAS – warmed
Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over the filets. Place lime halves in pan, cover and marinate in refrigerator for 1 hour.
Heat oil in a large sauté pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic and continue cooking for 1 minute.
Add tomatoes (you can use canned if fresh are not available. If using canned, be sure to break up), cook for 10 minutes. Add olives, capers, jalapenos, jalapeno juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season, as necessary with salt and pepper and cook over low heat for 20 minutes. Add filets or steaks with marinade, cover and cook turning once for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas or crusty Italian bread.