Finally, to wrap up the month of June and my Veracruz-themed posts, nothing better than this simple and traditional recipe from the municipality of Catemaco, in the Southern region of Veracruz. This is a colourful preparation of fresh green jalapeño peppers, with lime juice and a pinch of salt. This was also a great opportunity for me to use my very first jalapeño backyard harvest of the season; I only had two small peppers, so my sauce was relatively mild. To adjust spiciness, more jalapeños may be used.
Fish in Chile-Lime Sauce –
Pescado en Chile-Limón
Ingredients (for two servings)
2 portions white flesh fish fillets (such as haddock, snapper, bass, etc.)
1 tbsp oil (vegetable or olive)
1 tbsp butter (optional)
2 fresh jalapeño peppers, or more, to taste; washed
2 limes; washed
1 tsp coarse salt, or to taste
Salt and black pepper, to taste
For the sauce, gather the jalapeño peppers, coarse salt (I used Kosher) and limes:
Remove stems and seeds from the peppers with caution (do not touch your face, and wear gloves if sensitive), and place in a blender jar. Slice limes and squeeze juice; add juice to the jar, and season with salt (photo below, left). Blend until well ground into a runny sauce (photo below, right):
Reserve sauce. Pat fish fillets dry with a paper towel, then season with salt and black pepper on both sides. In a frying pan over medium heat, warm up oil, then add butter to melt (if using); add fish fillets, cooking for a few minutes per side:
Transfer fish onto two dinner plates, and divide sauce over the fish. Some suggestions for sides could be tomato slices on a bed of lettuce leaves, white Mexican rice and beans, with plantain, or as shown below, with a baked potato with sour cream, with garnishes of radish and chives sprinkled on the potato and fish:
This recipe of simple directions, and a very short ingredient list, is so easy to make, but looks amazing on the plate. The resulting – surprisingly rich – flavour is also hard to explain, but this sauce has just the right level of tartness and a bright punch, and is the perfect topping for a grilled or, as in this case, pan-fried fish; I can attest to that with empirical evidence, from the observation of how my husband was able to produce a clean plate in record time.
I am sharing my recipe to Thursday Favourite Things #446 with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, Theresa @ Shoestring Elegance and Linda @ Crafts a la Mode.