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Pescado Veracruzana....with Grouper
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Beli
Posts: 10,751
No matter where fish is served, you can be sure that Pescado a la Veracruzana will be on the menu. It's 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 fresh Gulf Grouper - as it often is in Veracruz - it's a revelation.
Yield
6 servings (serving size: 5 ounces fish and about 1 cup sauce)
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, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeño peppers, divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
3 bay leaves
1 teaspoon salt, divided
6 (6-ounce) grouper or other firm white fish fillets
1/4 cup fresh lime juice
Flat-leaf parsley sprigs (optional)
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, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, 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 salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Preheat egg to 350°.
Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired. ENJOY!!!!!
Sauce being reduced......
On the egg.....350 Dome.........
15 min. & ready...DELICIOSO!!!!!!!!!!!
Yield
6 servings (serving size: 5 ounces fish and about 1 cup sauce)
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, divided
1/2 cup water
1/4 cup capers, divided
1/4 cup sliced pickled jalapeño peppers, divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
3 bay leaves
1 teaspoon salt, divided
6 (6-ounce) grouper or other firm white fish fillets
1/4 cup fresh lime juice
Flat-leaf parsley sprigs (optional)
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, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, 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 salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Preheat egg to 350°.
Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired. ENJOY!!!!!
Sauce being reduced......
On the egg.....350 Dome.........
15 min. & ready...DELICIOSO!!!!!!!!!!!
Comments
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WOW - I'm making it! Thanks for the recipe!!
Faith
Tampa, FLHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Beli,
Twenty years ago I did a picture in Varacuz, Great city for seafood, and there was a Swiss Restruant south of town that was very good as well.
Thanks for the recipe.
Ross -
Looks great, thanks for the recipe.
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YUM :woohoo: will definately use with the frozen bags of Sam's fishies just picked up! Thanks,
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Wow Beli that looks great! That could be posted over on the weight loss forum too. Definitely a keeper.
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Faith
Easy and full of flavour....Good Luck!! -
Ross
The essence of this plate is Veracruz.....hope you have nice memories of this beautiful place.... -
Most welcome mi amigo....Enjoy!!
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Been missing you latley buddy! Great to see you cooking!! Looks great and the color is wonderful per usual. Just need a pic of warm climat to help me stay warm!
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It is great with any white fish you can have white rice and avocado with it......sweet yellow corn on the cob......
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Dale
We were just talking about it at lunchtime, very light and full of flavour.... -
JL
The day was a bit rainy...but today was the right day for this cook my friend ..... :laugh: .... -
Beli, it looks fantastic. I really want to try this recipe, and forgive me for asking if this is insulting, but how important are the olives to the final product? They seem to be a primary ingredient, but unfortunately I don't care for them in most dishes.
I may give this a try soon.
Also, what side dish(es) would one normally serve with such a fine entree? -
How beautiful Beli, and so healthy too. I wanted you to know that Jeannie and I opened that bottle of tequila, you gave me, on Valentines Day, and we toasted you and Loren. Thank you my brother, it is very good!
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Rod
I'd say it is like having a pizza without olives.... :P ...tasty but not essential....give it a try without them....sure you will be ok... -
Hey mi hermano
You couldn't have chosen a better date to open it and I a better couple to give it to...glad you enjoyed it...if Jeannie finds it a bit strong you know you can always mix it .....all the best buddy!!! -
Man I've got to try this. I'm thinking this Pescado is your favorite dish.
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That looks magnifico, I will give that a try this week.
Not with Grouper though, I have dived with them too often in Cozumel.
I am making Lime soup for tonight. -
works pretty good with haddock, made the dish a while back with some cheese in sub rolls. really good recipefukahwee maineyou can lead a fish to water but you can not make him drink it
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Beli,
That sounds great, I think I'll hit the fish market on the way home.
SteveSteve
Caledon, ON
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I can libve with it... :laugh:
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Deliciosa la Sopa de Lima Capitán
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Steve
Great flavour & light...all the best buddy!! -
Must try it with haddock sometime..
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5 lb snapper filet______________________________________________I love lamp..
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a plated pic....showoff
fukahwee maineyou can lead a fish to water but you can not make him drink it
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