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Hey Beli- my Pescado a la Veracruzana

dhuffjrdhuffjr Posts: 3,182
edited 1:16PM in EggHead Forum
....or my punted version anyway. Angela says she only like Kalamata olives so I went light and didn't have fresh herbs....and forgot jalapenos...... and we used Tiliapia....didn't have enough fresh tomato so I used some canned crushed tomatoes...... and I'm sure I butchered it beyond all belief but it was still fantastic. I will be doing this cook again! One thing I did for chili's is use dried green ones I've got from a place in New Mexico. Great little place Lawn Ranger tipped me off too. Good stuff. Can't wait to do this one again with a thicker fish.

Note I even pinched your idea of the portabello mushrooms. I walked past them and they just kind of cried out to me. The jalapeno peppers where right there and remind silent for some reason :whistle:

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Comments

  • BeliBeli Posts: 10,751
    Fantástico Dennis. Any white fish will do, glad you liked it, we say jalapeños have memory the next day :laugh: so probably best they were silent for now. You can vary the nonessential ingredients & adjust to your taste also pretty good
  • dhuffjrdhuffjr Posts: 3,182
    It was really really really good. I can see this being a great topping for some chicken or just it by itself over rice too.
  • MickeyMickey Posts: 18,644
    Looks like you have a real good meal....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • eenie meenieeenie meenie Posts: 4,393
    Dennis, nice cook. You can't go wrong emulating Beli! (at least his cooking) :laugh: :laugh: :laugh:
  • Mr HollowayMr Holloway Posts: 2,034
    Looks great
    Going on the to do list :laugh:

    Shane
  • BeliBeli Posts: 10,751
    Rebecca I'm just a simple boy with a grown up appetite for....... :woohoo: food :P with some mild deviations not important enough to be considered in this forum :unsure: who happened to be born south of cornucopia :whistle:
  • dhuffjrdhuffjr Posts: 3,182
    Do it soon. My cooking is so infrequent sometimes. It took me 4-5 years to get around to making ABTs after seeing them and I was kicking myself for waiting so long. This is a fantastic dish and will be done over and over and over.
  • dhuffjrdhuffjr Posts: 3,182
    I would tell you I'd bring some by Monday but the rest will be in my belly this evening. I will be making babies cry at the regions leader tonight and the crapeteria is below their usual level of suckiness on weekends.............
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