Fishing in Mexico

When we think of Mexican style seafood what usually comes to mind is fish tacos or ceviche. I like tacos, they're fun and interactive, but sometimes you want those classic Mexican flavours in something different, something a little bit sophisticated. Here's a slightly more authentic Mexican seafood dish that I've adapted from a recipe I found in an old magazine. Veracruz is a coastal city in the south eastern part of Mexico and presumably a plenty with fresh seafood and many great dishes from their days' finest catches. I haven't yet been to Mexico, but I imagine eating something like this dining al fresco at a Veracruz restaurant over looking the Gulf of Mexico.

I've added some extra herbs and spices to the recipe to give it a bigger flavour kick while still keeping the Mexican authenticity with oregano and cumin, as well I added some zucchini to give it a little bit more hardiness for a filling winter meal. Snapper cooks in no time, so this dish comes together quickly, less than 30 minutes including prep time. Serve with crusty bread to mop up all the thick flavourful sauce. I ate it for lunch the next day with steamed quinoa and it is equally satisfying.

Snapper Veracruz 

2 Tbsp. vegetable oil

4 red snapper boneless fillets (about 4-5 oz./120-150g each)

½ tsp red pepper flakes

¾ tsp oregano

1 c. chopped onion

3 garlic cloves, minced

1 28 fl. oz. (796 mL) tin diced Italian plum tomatoes, (chop if using whole)

½ medium zucchini, diced small

½  tsp. salt

1/2 tsp. black pepper

¼ tsp ground coriander

¾ tsp ground cumin

3 Tbsp. fresh lime juice

2 tsp. chili powder

¼ c. chopped cilantro

1/3 c. pimento-stuffed green olives

1.Heat oil in large skillet until bubbly; add snapper fillets, sprinkle the one side with the red pepper flakes and oregano, evenly distributing over all fillets, sautéing on both sides for about 1-2 minutes until browned but not fully cooked. Remove keep warm. 

2. Add onion and garlic to pan, sautéing until onion is nearly soft. Add remaining ingredients except cilantro and olives; simmer, stirring occasionally, about 15 minutes to thicken. 

3. Add 1/2 of the cilantro, olives and snapper fillets. Mix gently to coat fillets in sauce. Simmer another 1-2 minutes. Serve at once, sprinkling the rest of the cilantro on top. MAKES 4 SERVINGS.

Adapted from Appeal Magazine Fall 1997

© Kooks in the Kitchen. 2016.