Fish Veracruz

Recipes of Fish and Seafoods

Mexican Cooking

Ingredients serves 4

• 4 reineta filets
• Salt and pepper
• Juice of 1 lemon
• 4 tablespoons olive oil
• 2 onions, finely chopped
• 2 cloves garlic, peeled and finely chopped
• 21 oz can tomatoes with juice and finely chopped
• 2 tablespoons capers
• ½ cup green olives, pitted and sliced
• 4 canned seedless jalapeño peppers, sliced
• Cooked potatoes and croutons to accompany

Preparation

1 Season the fish with salt, pepper, and lemon juice; roll up and fasten with 2 bamboo sticks. Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add the fish, quickly seal on every side and reserve.

2 In the same pan, heat 2 tablespoons oil and sauté onions and garlic for 10 minutes. Add remaining ingredients and cook a few minutes longer. Add the reserved fish and season with salt and pepper. Cook 10-15 minutes until the fish is just done and the sauce is slightly thickened.

3 Serve with cooked potatoes and croutons.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

The firm texture of the fish is molded by the freshness of the tomato, the capers, and the jalapeño peppers that lend it a spicy note. We can harmonize with two types of wine: an oak-aged reserve white, such as a Chardonnay or a blend that adds Viognier or Sauvignon Gris to the Chardonnay. In the case of aired wine, I'd opt for a light and fruit varietal Carménére and serve it chilled.