• Ingredients: 35
  • Serves: 4

Red snapper veracruzana with onions , chopped, olive oil, cloves garlic, minced, 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced, dried, large spanish or italian green olives, pitted and chopped, cinnamon, capers, chopped if large, peeled canned low-sodium tomatoes, bay leaf, red snapper, sea bass, halibut, or cod, juice of 1 lime.

Ingredients

  • 1 lb. onions , chopped
  • 1 tbsp. olive oil
  • 3 garlic minced
  • 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
  • 1 tablespoon chopped fresh oregano or 1 tsp. dried
  • 8 large Spanish or Italian green olives, pitted and chopped
  • 1/8 tsp. cinnamon
  • 2 tbsps. capers, chopped if large
  • 2 1/2 cups canned low sodium tomatoes
  • 1 bay leaf
  • 1 1/2 lb. red snapper, sea bass, halibut, or cod
  • Juice of 1 lime

Chicken

Sauce

  • 12 oz. tomatillos, husked, rinsed, coarsely chopped
  • 1/4 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 3 medium serrano chiles, chopped with seeds
  • 2 garlic cloves, chopped
  • 1 tsp. fine sea salt
  • 6 tbsps. corn oil

For the cucumbers:

  • 2 1/2 tbsps. sugar, or to taste
  • 1/2 cup Champagne vinegar
  • 1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Heat in large nonstick skillet over medium-high heat:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.

    For this step you will need

  2. Step 2 Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf.

    For this step you will need

  3. Step 3 Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch.

Nutrition information

Calories 291 Carbohydrates 20 g (7%)
Fat 7 g (11%) Protein 38 g (76%)
Saturated Fat 1 g (6%) Sodium 541 mg (23%)
Polyunsaturated Fat 1 g Fiber 5 g (19%)
Monounsaturated Fat 4 g Cholesterol 63 mg (21%)