THE VERACRUZ REEF-FIN

(Our Play on Snapper Veracruz)

THE VERACRUZ REEF-FIN

Ingredients: 2 Red Snapper or Sea Bass fillets, 1 Onion (diced), 2 cloves Garlic, 50g Green olives, 1 tbsp Capers, 1 tsp Dried Oregano, 1 tsp Chili flakes, 2 Bay leaves, 200g Tomato passata, 50ml White wine...

Ingredients

  • 2 Red Snapper or Sea Bass fillets
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 50g Green olives
  • 1 tbsp Capers
  • 1 tsp Dried Oregano
  • 1 tsp Chili flakes
  • 2 Bay leaves
  • 200g Tomato passata
  • 50ml White wine

Cooking Method

  1. The Scorch Sear fish in oil on high heat until the skin is charred; remove.
  2. The Architect Sauté onion, garlic, olives, and capers until golden and fragrant.
  3. The Bloom Add spices and wine with a 20ml splash of water to form a briny fire-paste.
  4. The Swell Add passata; simmer for 5 minutes then return fish for 2 minutes.
  5. The Final Flourish Garnish with raw fresh parsley and extra lime.

Cuisine: Mexican

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