|
Rockfish Veracruz By Chef Derrick Snyder, The Bear Tooth +Grill Fresh rockfish has lots of flavor and stands up well in this spicy Mexican sauce. Enjoy.  INGREDIENTS2 lbs. Fresh rockfish or snapper fillets, skinned and de-boned 8 Tb. Olive oil 2 Tb. Lime juice 4 Tb. Garlic, minced 4 Tb. Fresh marjoram or oregano, chopped 1 Tb. Whole cumin seeds, toasted Salt & pepper, to taste G cup capers, rinsed G cup Sicilian green olives, pitted & sliced G cup Kalamata olives, pitted & sliced H cup pickled jalapenos, drained & sliced H cup sliced onion 1 cup sherry 1 cup chicken or fish stock 1 cup chopped tomato 2-3 Poblano chiles, roasted, peeled, seeded & sliced 4 small cinnamon sticks Lime wedges and fresh cilantro for garnish Heat up 4 Tb. of the olive oil in a large skillet until smoking. Season the fillets with salt & pepper, and lemon juice, and fry on high heat for about 1 minute or until fillets begin to brown. Carefully turn fillets and continue cooking until fish appears to be cooked half-through. Remove fillets and set aside. Add the rest of the oil to the pan, along with the garlic, and saute until garlic just begins to brown. Add capers, olives, jalapenos, poblanos, onion, cinnamon sticks, and cumin seed. Saute all until onions begin to wilt. Add the sherry and stock, and then reduce on high heat, stirring occasionally, until the liquid is reduced by half. Carefully reintroduce the fillets to the pan and add the tomato and marjoram, and poach over medium heat until fish is done. Remove fillets to serving dish, adjust seasoning of sauce, and pour over. Add lime wedge and cilantro for garnish. Serve with Mexican green rice and sauteed or steamed vegetables. Home | Archives | Recipes | Planner
© 2001-2005 by Fish Alaska Magazine, all rights reserved. Photos and written materials may not be distributed or used without permission.
|
