The Mexican state of Vera Cruz is known for it’s seafood and it’s culinary influence ties to Spain. This recipe is very simple and can be used with any type of fish. When you add Baja Kanpachi with it’s meaty texture and fattiness, it takes this dish to another level. The capers and olives also lend flavors of the Mediterranean. Most of the ingredients are easy to obtain and this dish can come together in less than 30 minutes.
Baja Kanpachi Vera Cruz
Rated 4.0 stars by 1 users
Servings
2
The Mexican state of Vera Cruz is known for it’s seafood and it’s culinary influence ties to Spain. This recipe is very simple and can be used with any type of fish. When you add Baja Kanpachi with it’s meaty texture and fattiness, it takes this dish to another level. The capers and olives also lend flavors of the Mediterranean. Most of the ingredients are easy to obtain and this dish can come together in less than 30 minutes.
Author:KnowSeafood
Ingredients
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2 (6-8 ounces) defrosted Baja Kanpachi Fillets
½ tsp kosher salt
¼ tsp fresh ground black pepper
2 tbsp olive oil
1 tbsp olive oil
2 cloves garlic (minced)
½ cup white onion (diced)
3-4 tomatoes (Peeled, seeded, coarsely chopped)
1 cup canned tomato paste
8-9 green olives (pitted and sliced)
1-2 pickled jalapenos (finely diced, chiles jalapenos en escabeche preferred)
1 tbsp capers (rinsed and minced)
½ tsp dried oregano
1 bay leaf
1 tbsp lemon juice
Sauce:
Directions
For the Sauce:
Heat the olive oil in a heavy 12 inch skillet. Add the garlic and onion to the skillet and saute them over moderate heat for 3-5 minutes or until they are tender. Add the chopped tomatoes, tomato paste, bay leaf, oregano, olives, capers, jalapenos and lemon juice to the skillet. Cook, stirring, over moderate heat for 10-15 minutes until the mixture is thick and some of the liquid has evaporated. Cover and let simmer while you prepare the fish.
For the Fish:
Heat a non-stick skillet with olive oil over medium-high heat. When searing hot add seasoned kanpachi fillets. Sear on both sides pushing down with spatula to make full contact with the fillets to the skillet. Sear on both sides (2-3 minutes each side) and transfer to a shallow baking dish enough to the hold the fillets plus the sauce (approximately 3 quarts). Cover both fillets evenly with the tomato sauce and bake uncovered in a preheated 325 degree fahrenheit oven for 8-10 minutes. Test with a fork to see if the fish easily flakes. If it does, remove from the oven and serve.
