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| Veracruz-Style Fish with Rice |
Fish Veracruz - a vibrant, southern Mexican–inspired dish featuring tender fish fillets simmered in a rich, spicy tomato sauce and served over fluffy rice. A spicy fresh dish that brings together tomatoes, onions, bell peppers, and bold spices for a vibrant, satisfying meal to otherwise plain-flavored fish.
This sauce can be made ahead, making it easy to finish the fish and rice whenever you’re ready to cook.
Ingredients: (serves 4)
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- 1 medium-sized onion, peeled and finely diced
- 1 bell pepper (capsicum), seeds removed, cut into small pieces
- 1 400gm can tomatoes (plain/cheapest)
- 2 Bay leaves (fresh or dried)
- 1 tsp ground cumin
- 1 tsp dried thyme (or use 1 tbsp fresh - alternate with oregano or marjoram)
- 1/2 tsp Tabasco sauce
- Good grinds of salt and black pepper
- 1/2 tsp sugar (helps bring the flavors out)
- Fish fillets per person to fit your skillet
- 1 cup dried basmati or jasmin rice to cook
- Chopped parsley and Lemon or lime wedges to serve (optional)
Method:
In a large skillet or frypan heat the oil to medium-high, fry onions with the garlic and bell pepper
Add the ground spices, tabasco, tomatoes and Bay leaves. Simmer on low for 20 minutes, stirring occasionally. Can be made ahead and set aside until ready for serving.
When ready to eat, put the rice on to cook.
While rice is cooking, turn skillet or frypan to low heat. Place fish fillets directly into the sauce to poach without turning them over. Poach for about 10-15 minutes depending on thickness of the fillets.
Serve fish and sauce on bed of rice garnished with chopped parsley and citrus wedge.
Stelle x
Did you make this? Let me know how it turned out in the comments ...