Pescado Veracruzano

Name: Pescado Veracruzano
Yield: SERVES 2
Ingredients: 1 whole rock fish (sometimes called Pacific red snapper or rock cod), gutted and cleaned (about 1 1/4 to 1 1/2 pounds); Kosher salt; 2 tablespoons extra-virgin olive oil, more for drizzling; 2 large cloves garlic, finely chopped; 1 medium onion, thinly sliced lengthwise; 2 bushy sprigs thyme; 1 bay leaf; 4 medium tomatoes, coarsely chopped (about 3 cups); 1 pickled jalapeño, thinly sliced crosswise (see Note); 1/4 cup green olives (pitted or not); 2 tablespoons capers, rinsed and drained; 1 teaspoon chopped oregano

December 22, 2011

This recipe originated in Mexico (specifically, the namesake town of Veracruz), but the ingredients are Spanish through and through. Using a whole fish is a much better value than buying fillets; plus, once you plate individual portions, it’s fun to “graze” on all the bits and pieces that still cling to the bones. (Don’t forget the cheeks—they’re the best part!)

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