This recipe calls for a whole gutted fish. You can also substitute 8 (7-ounce) fish fillets, if preferred. Just be sure to reduce the cooking time to about 20 minutes.
This recipe is part of theEpicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Ingredients
Makes 8 servings
Step 1
Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
Step 2
In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
Step 3
Preheat the oven to 350°F.
Step 4
Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with theArroz Blanco.
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Reviews (3)
Back to TopClassic Mexican cooking. This is a delicious, flavourful way to jazz up relatively inexpensive fish. I think I'll use the sauce with dirt-cheap tilapia next time for a truly memorable meal. Nothing expensive or difficult about this dish and everybody enjoyed it. This quantity was enough for Shabbos dinner plus lunch with guests.
ellenrls
Baltimore
7/23/2017
This is delicious, spicy, sweet, tart, great combination of flavors. And easy to make. I had a filet of Hog Fish that a friend caught which was perfect for this. I did use 1/2 of the amount of raisins and it was sweet enough for us.
SharonKrueger
Palmetto, Florida
7/22/2013
I love ordering this in restaurants when I (used to) find it. Using the basic proportions of fish, tomatoes, and onions, I used what I had on hand for a really good dinner. That's exactly what I was trying to do when I came to the site! If you are considering this recipe, don't be intimidated. Feel free to change it up! I used generic green olives, skipped the capers, jalapenos, and raisins (would have used dried currants), added some shredded carrot, chopped celery, and diced pasilla pepper for extra veg. I used cilantro and no potato -- we had it over brown rice instead. A sprinkle of toasted tortilla chip crumbs (you know, from the end of the bag? save them!) was a nice crunchy garnish. It's a great way to prep those convenient and healthy frozen fish fillets. Or a whole fish... your choice!
gailllc
Western Washington State
10/18/2012
