Atlantic Salmon (or Halibut) Filet in Veracruzana Sauce Recipe

Jose Rodriguez
About: This dish is named for the city and state of Veracruz, situated on Mexico’s eastern coast. In the port city, whole Gulf fish like red snapper are popularly paired with this sauce. In his signature preparation, Chef Rodriguez prefers to use filets from Atlantic salmon or halibut.

Recipe Info

Restaurant: La Serenata | Los Angeles

Servings: 6
Prep Time: 25 minutes
Cuisine: Mexican
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (186)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (1)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (1)
Vegetarian: No

Directions

Recipe

1) Heat the oil in a large sauce pan.

2) Add the garlic and onion and sauté for 3 minutes.

3) Add the bell peppers and tomato and stir for 2 minutes.

4) Add the salt, pepper, bay leaves, dried oregano, green olives, and capers.

5) When the mixture returns to a boil, cover and cook over low heat for 8 minutes; correct the seasonings and remove from the heat.

6) Add the fish stock, the chiles, fresh oregano leaves, marjoram, and sugar; bring to a boil for 5 minutes and cover.

7) Twenty minutes before serving, preheat the oven 375 degrees.

8) Rinse the filets, pat dry and sprinkle lightly with salt and pepper.

9) Melt the butter with the chardonnay in a large skillet, add the filets and brown lightly on both sides.

10) Transfer to a greased baking dish and cover with the sauce. Bake for 8 to 12 minutes and serve immediately.

Ingredients

3 Tbsp. olive oil 6 cloves garlic, chopped finely 3/4 C. finely chopped onion 3 red bell peppers, peeled and cut in strips 2 1/2 lb. tomatoes, peeled and roasted 1 tsp. salt 1 tsp. ground white pepper 3 bay leaves 1 Tbsp. dried oregano 1 C. green olives cut in half 1/2 C. capers 1/2 C. fish stock 7 yellow chiles (3 long size) cut into strips 1 Tbsp. fresh oregano leaves 2 Tbsp. marjoram 1 tsp. sugar 6 filets of salmon or halibut, 5 1/2 ounces each fil 3 Tbsp. butter (salted) 1 glass Chardonnay

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