A delicious quick weeknight meal is what I was after when I plannned this dish. I love everything about it. Fresh ingredients combined with a mild, flaky fish that cooks up in minutes. A while ago I experimented with a couple of recipes using capers. I have to say I was not that excited about the flavor of them. But, as I thought about it, I decided to try a different brand of capers. I am so happy that I did, because I actually enjoyed them, especially when paired with the green olives and jalapeños in this fresh Veracruz-style sauce. Not that crazy about fish? The great thing is that this sauce pairs well with chicken and pork as well. A quick sear for a few minutes per side and then another 15 to 20 minutes braising time, you have a new dish all together. Find the ingredients you like and get in the kitchen!
Yields 2 Servings
Mahi-Mahi (2 fillets, 6 ounces each)
Salt and and fresh cracked pepper
1/3 cup white onion, diced
3 large cloves garlic, minced
2 pickled jalapeños, seeded and sliced into strips
*for a milder sauce, you can add roasted poblanos strips instead
4 Roma tomatoes, diced
1 1/2 tablespoon white vinegar
2 bay leaves
Pinch of crushed Mexican oregano
6 queen-size olives, quartered or 12 small manzanilla olives with pimento left whole
1 tablespoon capers
2 cups steamed white rice, optional
Any flaky white fish works well with this recipe. If your feeling daring and are lucky enough to have fresh, whole snapper fish, that would be very delicous!
1. If using frozen fish, make sure it’s fully defrosted before you start. Season fish with salt and fresh cracked pepper,lightly and on both sides. Chill until ready to use.
2. Prep all of your ingredients by making sure everything is sliced, diced or minced, including the garnishes. Take 1/3 of the minced garlic and combine it with 1 tablespoon of white vinegar, set aside. If you can break it down a little more with a mortar and pestle, that would be good, but it’s not a must.
3. In a large skillet preheat 3 tablespoons of olive oil to medium heat for 3 to 5 minutes. Remove fish from refrigerator while the oil preheats. Sear the fish for 3 minutes per side. Remove from pan onto plate, set aside. In that same pan at medium heat, add the onions, minced garlic and pickled jalapeños. Season lightly with salt and pepper and saute for 3 minutes.
4. Add the tomatoes, vinegar/garlic mix, bay leaves and oregano. Again you want to season lightly with salt and pepper. The idea is to season lightly and in layers while you are adding your fresh ingredients. Continue cooking for 6 to 8 minutes or until the tomatoes begin to break down and look more like a sauce.Taste for salt before adding the fish back in. Add the fish back into the pan, pushing in down gently into the sauce. Cover pan and cook for 5 minutes. Add the capers and olives on top and cook for another minute or two. Serve right away with a generous amount of sauce. Garnish with avocado, cilantro and lime. Serve white rice and corn tostadas on the side.