The first time I tasted this dish we were with our young children on a family vacation in Cabo San Lucas with our friends the Dudeks. Frank and I were so taken with this delicious sauce that we ordered it three nights in a row. It seems there are as many variations of it as there are cooks in the state of Veracruz. It is traditionally made with red snapper (Huachinango a la Veracruzana) but I often use mahi-mahi or swordfish. The combination of piquant capers and olives along with the sweet raisins is surprisingly good. It’s great to make ahead and then pop in the oven at dinner time. My son in law Ryan requested it last Sunday. You will need a side of white rice, and in a traditional Veracruzan household they would serve roasted tiny white potatoes as well.
1 28- ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 Tbs. chopped fresh parsley
1 tsp. dried Mexican oregano
1/4 cup chopped pitted green olives
2 Tbs. raisins
2 Tbs. drained capers
6 5- ounce red snapper fillets
3 pickled jalapeno chiles, halved lengthwise (optional)
Place drained tomatoes in a medium bowl. Using a potato masher, crush the tomatoes to a coarse puree. Drain again, reserving juices.
Heat the oil in a heavy large skillet over medium high heat. Add the onion and stir 30 seconds. Add the 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 the olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. (Can be made one day ahead. Cover and refrigerate.)
Preheat oven to 425 degrees. Spread 3 Tbs. of sauce in bottom of 15 x 10 x2 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 jalapeno halves. Serves 6
Note: I could start checking the fish at about 10 minutes; you don’t want to overcook it.
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