Shake cilantro vigorously (or run it through a salad spinner) to eliminate as much water as possible. 2 1/2 pounds (a little over 1 kilo) whitefish filets (. The full ingredient list is below in the recipe. Serve your fish with white or red rice or boiled potatoes. If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once. In The Narrative you say to sauteed fry The Onion. But, also did a bit of research and added a few ideas from a few others I read. Season with salt. Required fields are marked *. Bake, uncovered, for about 25 minutes. Chop the onion and garlic. Your email address will not be published. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Set aside some whole leaves to use as a garnish on the finished dish, if you like. Place the sautéed onions and garlic, the cream, the salt, the lime juice, and the chopped cilantro into a blender. This is one of the few sauces served in Mexico that doesn’t have any chile in it. One of the few sauces served in Mexico that doesn't have any chile in it. Bake, uncovered, for about 25 minutes. Open the packet and fillet the fish. https://cooking.nytimes.com/recipes/12286-whole-fish-with-lime-salsa-verde You are starting to build flavor in the sauce. Move each filet slightly so that some of the sauce gets in under the fish, between the filet and the baking dish. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Turn your oven on to 375F / 190C so that it can preheat while you are preparing the ingredients. I will make this again! Add the chopped olives and capers and stir. What you forgot to do was mentioned how much onion in the ingredients section should I use half an onion quarter of an onion or whole onion? Place the white fish fillets in the dish in a single layer. Fish is done when it can be easily flaked with a fork. This is one of the few sauces served in Mexico that doesn’t have any chile in it. Otherwise, I followed it to the “T”. Came out delicious. Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Process until you have a soft green sauce. Here, he grills this show-stopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce. Delicious, beautiful, healthy, and easy to prepare, this white fish “a la Veracruzana” covers all the bases. Start by gathering all of your ingredients. Baking time will vary according to the thickness of the filets; watch your dish closely so that the fish does not overcook. So, I mostly followed your recipe. Please let us know in the comments below if you have prepared this dish and how it turned out for you. Light a charcoal grill. Move each filet slightly so that some of the sauce gets in under the fish, between the filet and the baking dish. Delicious, beautiful, healthy, and easy to prepare, this white fish “a la Veracruzana” covers all the bases.. Any dish that is served ” a la Veracruzana,” which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers. Rub the sambal oelek inside and all over the fish. A slow cooker can can take your comfort food to the next level. Get easy-to-follow, delicious recipes delivered right to your inbox. Slideshow: Recipes for Whole Fish. Chop it, both stems and leaves together. Serve with lime wedges. Sauté the chopped onion and garlic in the butter for about 5 minutes, stirring often, until the onion is translucent, but not browned. Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid. Also, if you have any questions on preparation you can let us know in the comments too.