Will Travel For Food!

Passport & Plate - Veracruz Style Fish Filet

Mexico | Monday, February 2, 2015 | 5 photos

Ingredients
Grouper Fillet
Salt
Pepper
Paprika
Oil
Banana Leaf
Onions
Green Peppers
Butter
Olives (with pimentos)
White Wine

 

How to prepare this recipe
In Mexico, I used a Grouper Fillet but you can use any fillet you want.. I usually never find Grouper so I bought this fish I never tried before called Swai and it's a really good fish to bake with Seasoned it with Salt, Pepper, and Paprika.. (yes surprisingly that's it).. In a very hot pan.. add a little bit of oil and pan sear the fish on both sides.. just until the edges get white.. don't cook it all the way because your going to finish it off in the Banana Leaf.. after it's done lay it in the banana leaf and let it rest while you cook the other fish.. after all the fish is done and resting.. in the same pan, add your onions and green peppers and some butter.. saute them until they are the texture you like.. then place them on top of your fish.. then add some chopped or sliced olives, then drizzle the fish with some white wine.. don't over do it though.. wrap the leaf over it and secure it with foil then bake for 45-min to an hour.. depending how done you like your fish.. I did it for 45 minutes and it always comes out perfect.. moist.. and fabulous.. and there you go..

 

The story behind this recipe
The quick story behind my recipe is, I learned it in Cozumel, Mexico. I was on vacation and took a cooking class there. I was so amazed at how good it tasted without using garlic (because I love garlic in everything). The ingredients were simple, and it was so fast to make. This is now one of my staple go to recipes. Everyone I've made it for loves it. I think it's something about the olives that really set it off. I've since elevated it by adding shrimp on top of the fish to my version.