This winter we’ve had a very steady supply of local rockfish coming in. Warm yourself up this winter with some spicy food, Vera Cruz Mexican-style in this recipe. Green olives & capers give a bit of briny flavor balanced with acid in the tomatoes and the heat of the pickled chilies. Top with some chopped fresh cilantro and serve with a baby green and avocado salad for a healthy, quick meal.
Mexican-style Grilled Rockfish
Recipe Type: fish
Cuisine: mexican
Prep time:
Cook time:
Total time:
Serves: 4 servings
Rockfish is also called red rockcod or red snapper but any mild fillets of fish will work with this recipe.
Ingredients
- 2 (7-ounce) fillets of fresh Pacific Rockfish
- salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ teaspoon dried thyme
- 1/2 teaspoon dried cumin (powdered)
- ½ teaspoon dried oregano
- ¼ cup white wine
- 4 tomatoes, diced (or use a small can of diced tomatoes)
- ½ cup pitted green olives
- ¼ cup chopped fresh or pickled Jalapeño peppers
- 2 tablespoons capers, rinsed
- ¼ cup black raisins
- ¼ cup chopped fresh cilantro or parsley
Instructions
- Season the Pacific Rockfish fillets with salt and pepper.
- Heat a large iron skillet over medium-high heat, add 1 tablespoon of olive oil and sear the fillets until slightly browned on one side – about 2 to 3 minutes. Remove fish to a plate.
- In the same skillet, add the rest of the olive oil and sauté the onion and garlic until tender, then add the thyme and oregano and stir. Then add the white wine and the tomatoes and cook for about 10 minutes. Stir in the olives, Jalapeños, capers and raisins and heat thoroughly.
- Return the seared snapper to the pan and simmer together for 6 minutes.
- Serve the fish with the sauce over the top.
- Garnish with chopped cilantro or parsley.