Mi Casa, Su Casa: Fish Vera Cruz Style

Serves 4

Ingredients

2 (1-lb.) fish filets (cod, halibut or catfish

2 tbsp. extra-virgin olive oil

2 white onions, peeled and chopped

6 cloves garlic, peeled and chopped

4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)

20 large green olives such as manzanillas, pitted and chopped

2 tbsp. capers, rinsed

2 pickled jalapeño peppers, chopped

3 tbsp. pickled jalapeño juice

2 tbsp. chopped fresh parsley

2 sprigs fresh rosemary

2 sprigs fresh marjoram

1⁄2 tsp. dried Mexican oregano

2 bay leaves

Salt and freshly ground black pepper, to taste

Corn tortillas warmed

2 limes

Preparation:

Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.

Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.

Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.

Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.

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– Janis Merrill-Gipson,

Janis is a self-proclaimed domestic diva, living in her hometown of Chicago, Illinois. Janis is a chef, who loves to cook, an interior decorator, an art collector, a jazz fan, and an avid reader. She believes there are many layers and components that comprise living an enriched life. And Janis is here to share tips.