This lively and aromatic fish dish is from steamy Veracruz. Listen for the horns of a mariachi band when you open the oven.

Pescado Veracruz
Recipe type: Main dish; fish
Cuisine: Mexican
Serves: 4 to 6
  • 2 pounds fish fillets
  • ¼ cup fresh lemon juice
  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 1 large garlic clove, minced or pressed
  • 1 tablespoon chili powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 3 cups canned whole tomatoes, drained and roughly chopped
  • 1 tablespoon honey
  • 1 cup pitted black olives, chopped
  • salt and black pepper to taste
  • chopped fresh parsley
  1. Arrange the fish in an oiled baking dish.
  2. Salt it lightly and sprinkle with a few teaspoons of the lemon juice. Chill.
  3. Sauté the onions, garlic, chili powder, ground cloves, cumin, and coriander in the olive oil until the onions are translucent, taking care not to burn the spices.
  4. Add the tomatoes, honey, olives, and the remaining lemon juice and simmer for 15 to 20 minutes.
  5. Pour the sauce over the fish, top it with chopped parsley, and bake at 350° until it is tender, 20 to 30 minutes depending on the thickness of the fillets.

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