Rock Cod Veracruzana
Photo: Annabelle Breakey; Styling: Robyn Valarik
Traditionally made with red snapper (huachinango), which is now endangered, this dish is delicious with plentiful rock cod--aka Pacific snapper--instead. Serve with rice (start it before the fish).
Wine Pairing: A lively Italian variety like Enotria 2012 Dolcetto (Mendocino County; $19). The wine's bright acidity and juicy red berry and plum fruit sync up with the tomatoes here, while the olives and capers pull out a touch of herbal brininess in the wine.
How to Make It
Step 1
1
Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
Step 2
2
To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
Step 3
3
Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
Step 4
4
Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.
Ingredients
3 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, halved and thinly sliced
2 tablespoons chopped fresh oregano leaves, divided
3 or 4 small bay leaves
2 garlic cloves
3/4 cup small pimiento-stuffed green olives
1 or 2 jalapeño chiles
1 tablespoon brine-packed capers, drained, and chopped if large
1 can (14.5 oz.) good-quality diced tomatoes, such as Muir Glen
2 teaspoons sugar
1/8 teaspoon cinnamon
1/2 cup dry white wine
4 small or 2 large rock cod (Pacific snapper) fillets (1 to 1 1/2 lbs. total)
1 tablespoon fresh lime juice, plus several lime slices
1 tablespoon chopped flat-leaf parsley
Cooked white rice
Directions
Step 1
1
Heat 3 tbsp. oil in a large frying pan over medium heat. Add onion, 1 tbsp. oregano, and bay leaves and cook, stirring occasionally, until onion is softened, about 5 minutes. Meanwhile, mince garlic, roughly chop half of olives, and thinly slice chile; set chile aside.
Step 2
2
To pan, add garlic, olives, capers, juices from tomato can, sugar, cinnamon, and wine. Simmer sauce, uncovered and stirring occasionally, until reduced slightly, 3 minutes. Stir in tomatoes, remaining 1 tbsp. oregano, and chile.
Step 3
3
Slip fish into sauce and spoon some sauce on top. Reduce heat to medium-low, cover pan, and cook just until fish is opaque throughout, 8 to 10 minutes. Drizzle lime juice over fish and sauce.
Step 4
4
Serve fish over rice. Spoon on sauce, drizzle with remaining oil, sprinkle with parsley, and add a lime slice.
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