Blog Archives

Filetes a la Veracruzana (Fish Fillets in the style of Veracruz)

Lee was asking for some fish dishes a while back. Today and next week, I will post two excellent fish dishes which never fail….here’s my first favourite… you can also search here for salmon…

 

Filetes de pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives & Herbs)
No matter where fish is served, you can be sure that pescado a la Veracruzana will be on the menu. It’s a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America’s greatest contributions to Mediterranean cuisine – tomatoes and chilies. Though practically any firm, white-fleshed fish would work well, when the dish is made with fresh Gulf snapper – as it often is in Veracruz – it’s a revelation.

This is a company favourite in Mexico….well worth the prep time!
Ingredients
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced onion
• 4 garlic cloves, minced
• 3 pounds ripe tomatoes, chopped (or 1 can of chopped tomatoes)
• 1 cup sliced pitted manzanilla (or green) olives, divided
• 1/2 cup water
• 1/4 cup capers, divided
• 1/4 cup sliced pickled jalapeño peppers, divided * (optional)
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons dried Mexican oregano
• 3 bay leaves
• 1 teaspoon salt, divided
• 6 (6-ounce) red snapper or other firm white fish fillets
• 1/4 cup fresh lime juice
• Flat-leaf parsley sprigs (optional)
Preparation
Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños*, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Preheat oven to 350°.
Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños*. Garnish with parsley sprigs, if desired.

Shrimp and Artichoke Linguini

Always great to have dinner with longtime friends. Made even better by this great tasting dish! Know you will enjoy it. Test out some of the optional ingredients at the end…

Shrimp and Artichoke Linguini a la Chuck

This recipe is great for pasta and shrimp. I think I might even try the sauce over cooked chicken, served with rice!

500 grams linguini pasta

2 T olive oil

1 large onion chopped

4 cloves garlic crushed

1 lb. large shrimp, peeled and deveined

 

Sauce:

1 can artichoke hearts

½ cup white wine

4 T lemon juice

4 tsp. lemon zest

Salt to taste

Pepper to taste

½ cup chicken stock

Corn starch

4 T fresh chopped parsley

 

Optionals: 1 T capers and/or ¼ cup diced red peppers and/or 1 T Dijon mustard and/or crushed red pepper flakes

 

1.       Cook pasta in boiling water.

2.       Sauté onion and garlic (and red pepper) in oil for about 5 minutes while pasta is cooking. Remove to a bowl.

3.       Add shrimp to drippings and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, zest, salt, pepper and cooked onion and garlic. Heat to boiling over high heat. Reduce heat to simmer, cover for 4 minutes.

4.       Thicken with cornstarch.

5.       Toss with pasta and parsley. Serve immediately.

 

Spinach & Feta Stuffed Salmon

We are back from our three week trip and an overnight trip to our friend Valerie’s Pickled Onion in Santa Elena. In celebration of her birthday, we prepared this incredible stuffed salmon! Originally prepared by our favourite TV Chef Stefano Faita (Canadian), we think you will agree it is a special dish! For more wonderful recipes, visit his website – www.cbc.ca/inthekitchen

Spinach & Feta Stuffed Salmon     Yield: 4 to 6 servings.

INGREDIENTS

1 side of salmon (about 2 pounds)
Olive oil, as needed
1 (5-ounce) bag baby spinach
2 garlic cloves, finely chopped
1 large shallot, finely chopped
2 tbsp. chopped dill
4 to 5 ounces feta cheese, crumbled (about 1/2 cup)
2 tsp. lemon zest (optional)
Salt and freshly ground pepper, to taste
1/2 lemon, sliced and each slice cut in half

Dill and Caper Sauce
1 cup yogurt
2 tbsp. chopped fresh dill
1 tsp. Dijon mustard
2 tbsp. capers
Squeeze of fresh lemon juice
1 tsp. honey
2 tbsp. extra virgin olive oil
Salt and freshly ground pepper, to taste

PREPARATION        Preheat oven to 400 degrees F.

Add 1 tbsp. olive oil to a large sauté pan over medium high heat. Add spinach and sauté in olive oil just until starts to wilt. Let cool and squeeze out excess liquid. Add spinach, garlic, shallot, dill, feta, lemon zest, salt and pepper, and 2 tbsp. olive oil to a bowl. Stir to combine.

Trim the very end of salmon tail and reserve for another use. Cut salmon in half.

Take one of the salmon halves and score the skin side in 1 1/2-inch intervals. Set aside.

Add the other salmon half to a parchment-lined baking sheet, skin side down. Spread evenly with the spinach and feta stuffing. Cover with the remaining salmon half, scored side up.

Fill score marks with lemon slices. Season with salt and pepper and drizzle with 1 tbsp. olive oil.

Bake until salmon reaches internal temperature of 140 degrees F., about 15 to 20 minutes, depending on thickness of fish. Serve with Dill and Caper Sauce.

Dill and Caper Sauce
Add yogurt, dill, Dijon mustard, capers, lemon juice, honey, olive oil, and salt and pepper to a bowl. Stir to combine. Taste and adjust for seasoning.