How to make it

  • Make Sauce:
  • Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat.
  • Add onion and stir 30 seconds. Add garlic and stir 30 seconds.
  • Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes.
  • Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes.
  • Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • ~~~~
  • Cook Fish:
  • Preheat oven to 425°F.
  • Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish.
  • Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper.
  • Spoon remaining sauce over.
  • Bake uncovered until fish is just opaque in center, about 18 minutes.
  • Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

Reviews & Comments 1

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  • merlin 11 years ago

    This makes you want to get up and shout !Viva Mexico! I have some striper filets in my freezer that have Veracruz written all over them now.
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