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White Seabass Veracruzana, My Best!!!!
Beli
Posts: 10,751
Pescado a la Veracruzana is a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America's greatest contributions to Mediterranean Cuisine - Tomatoes and Chiles. Though practically any firm, white-fleshed fish would work well, when the dish is made with White Seabass it's a revelation. My In laws brought this amazing White Seabass loins and it was time to try them......
Yield
6 servings
Ingredients
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
3 pounds ripe tomatoes, chopped
1 cup sliced pitted manzanilla (or green) olives
1/2 cup water
1/4 cup capers
1/4 cup sliced caribe chilis
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons fresh oregano from the garden
3 bay leaves
1 teaspoon Richards's Indian River Hickory Smoked Kosher Salt
2 teaspoons Chef Paul Prudhommes Seafood magic
1 teaspoon Natural Hickory Liquid Smoke
1 whole loin White Seabass 1 1/2" thick cut in two
1/4 cup fresh lime juice
1/4 cup white wine
Flat-leaf parsley sprigs (optional)
Sauce Preparation
Heat the olive oil in a Dutch oven or skillet over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, olives, water, capers, caribe chili, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon Kosher salt. Discard bay leaves.
Arrange fish in a cazuela; drizzle with lime juice, white wine and sprinkle with 1/2 teaspoon Kosher Salt
Preheat egg to 350°.
Spoon Chef Paul Prudhommes Seafood Magic, Natural Hickory Liquid Smoke & Sauce over fish. Bake at 350° until 135* internal temp. or until fish flakes easily when tested with a fork. Garnish with parsley sprigs, if desired. ENJOY!!!!!
Sauce being reduced......
Rub the White Seabass loins with Seafood magic
Oh well, we did some Portobellos direct at 500* Dome with italian dressing, feta, sundried tomatoes & garlic...here searing the mushrooms..
Baking at 350* Dome Indirect, until it was just right & flaky.....................
This is some delicious white fish...we loved it............some white rice on the side......
A Great Day!!!!!!!!!!!
Blessed with a nice sunset too.........
HAVE A GREAT SUNDAY
Yield
6 servings
Ingredients
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
3 pounds ripe tomatoes, chopped
1 cup sliced pitted manzanilla (or green) olives
1/2 cup water
1/4 cup capers
1/4 cup sliced caribe chilis
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons fresh oregano from the garden
3 bay leaves
1 teaspoon Richards's Indian River Hickory Smoked Kosher Salt
2 teaspoons Chef Paul Prudhommes Seafood magic
1 teaspoon Natural Hickory Liquid Smoke
1 whole loin White Seabass 1 1/2" thick cut in two
1/4 cup fresh lime juice
1/4 cup white wine
Flat-leaf parsley sprigs (optional)
Sauce Preparation
Heat the olive oil in a Dutch oven or skillet over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, olives, water, capers, caribe chili, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon Kosher salt. Discard bay leaves.
Arrange fish in a cazuela; drizzle with lime juice, white wine and sprinkle with 1/2 teaspoon Kosher Salt
Preheat egg to 350°.
Spoon Chef Paul Prudhommes Seafood Magic, Natural Hickory Liquid Smoke & Sauce over fish. Bake at 350° until 135* internal temp. or until fish flakes easily when tested with a fork. Garnish with parsley sprigs, if desired. ENJOY!!!!!
Sauce being reduced......
Rub the White Seabass loins with Seafood magic
Oh well, we did some Portobellos direct at 500* Dome with italian dressing, feta, sundried tomatoes & garlic...here searing the mushrooms..
Baking at 350* Dome Indirect, until it was just right & flaky.....................
This is some delicious white fish...we loved it............some white rice on the side......
A Great Day!!!!!!!!!!!
Blessed with a nice sunset too.........
HAVE A GREAT SUNDAY
Comments
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Beautiful as always. Thanks for the recipe. Will definately have to try. Thanks for your continued and inspirational postings.
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Hey Bruce TKS. Sure you'll love it
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Looks awesome Beli! Thanks for sharing. You are a great cook my friend. You have such a beautiful family and your own little corner of Paradise, you are a very lucky man. On top of that you get to eat like a King!
Have a great weekend,
Blair
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Hey Blair I thought it was a bit late but in reading your post I got some nice new air :laugh: TKS. Most of it I get from friends like you in this forum. Take care & see what we cook tomorrow
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Beli, another fantastic cook and post !
Also a nice sunday ! -
That looks delicious. Thanks for the recipe. Awesome views too.
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Seabass is the very tops for Linda and I, and your Veracuzana is outstanding looking.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Raising the bar as always! Great family and cook.
Now if we could only get that LITTLE fella from up north and his beer gulping buddy to catch something of edible size.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=850197&catid=1 -
Belisimo Beli - me gusto pescado veracruzano.
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Amazing post Beli
Great colour on that meal
The fish looks super tasty
Very nice pic of the family
Shane -
Fantastic cook, Beli !
I have bookmarked it for cooking when I get some good sea bass, or maybe halibut.
I gotta talk with you sometime about getting one of those awesome clay bowls !
Have a great Sunday, mi amigo. -
Beli, You always have such nice sauces to share. This one had to be full of flavors. I'll be doing this soon. Great pictures! Glad you all had a terrific day!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Fantastic! Everyone is smiling - it must have been a great day (as usual).
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Gracias Simon, we had an early dinner guests arrived around 4:00 PM & had it ready by 6:00 PM, much better having it this way
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Its one delicious & healthy cook Bill, Enjoy!!
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Hey Mickey, good to know, definitely one of our favourites too & eggcelent on your new cazuela.....
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looks real good, never see seabass here, maybe i dont look hard enough for it, but have done the recipe you posted a couple years back, is it the same recipe or have you been changing it up, i dont recall a couple ingredients, was a really good recipe, ive done it with haddock and codfukahwee maineyou can lead a fish to water but you can not make him drink it
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:laugh: :laugh: :laugh: What a trio. Think I remember that one with the poor Mahi-Mahi, of course our little fellow friend from near the North Pole, makes us look much bigger than normal next to him, including that minute sardine fish :laugh:
Richard your spices are fabulous TKS mi amigo -
Frank with your talent this recipe can grow tremendously
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TKS Shane, cooking it in daylight makes the colours more real & give you a better idea to imagine the taste I think
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Sure Clark, the possibilities of cooking with cazuelas are endless & the flavours you get too
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TKS Molly, I normally follow the recipe just loosely & have a little taste with a spoon, & adjust accordingly. The flavours in this one come out beautifully
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Elizabeth I suppose being well fed has something to do with it :P
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Normally change the recipes a bit according to availability of ingredients & whatever comes to mind after tasting the sauce. Also sometimes I leave the marinate out, specially if I'm pressed for time
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That dish is one of my very favorite and yours looks cooked to perfection! Beautiful pics of everything and everyone.
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Glad you like it Teresa, sure you get fresh White Seabass on your part of the world
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Beli,what a colourful meal with such character,and good pics of the other characters. Randy
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Randy , the Veracruzana sauce combines all these spices & achieves an incredible & distinctive taste, I always make a bit more & keep it for other dishes.
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I know what my next meal will be,that looks fabulous Beli!! I have a fishing trip in Oct that will load my freezer and this is a recipe that wahoo fit s perfectly.
Once again you killed it.
GOOD EATS AND GOOD FRIENDS
DALE -
Your killing me. I have got to try that pescado on some fish soon!
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