Swordfish a la Veracruzana

Swordfish a la Veracruzana is a vibrant and aromatic dish rooted in the rich culinary tradition of Veracruz, Mexico. Known for its unique blend of Mediterranean and Mexican flavors, this dish features succulent swordfish fillets nestled in a tangy and savory tomato-based sauce infused with olives, capers, and fragrant herbs. Perfect for a special occasion or a flavorful weeknight dinner, Swordfish a la Veracruzana is sure to impress!

Ingredients:

For the Fish:

• 🐟 4 swordfish fillets
• 🧅 ½ thin sliced onion
• 🌶️ 1 red bell pepper, thinly sliced
• 🌶️ 1 green bell pepper, thinly sliced
• 🧄 1 garlic clove, minced
• 🍅 1 Roma tomato, diced
• 🍃 2 bay leaves
• 🌿 1 tsp of dried oregano
• 🌶️ 1 tsp of paprika
• 🫒 ½ cup of sliced green olives
• 🌱 1 tbsp of capers
• 🌶️ 2 banana peppers, chopped
• 🌿 ⅓ cup of chopped parsley
• 🧂 Salt and black pepper to taste
• 🛢️ Cooking oil

For the Sauce:

• 🧄 2 garlic cloves
• 🧅 ¼ onion
• 🍅 2 Roma tomatoes
• 💧 3 cups of water

Instructions:

1. Prepare the Sauce:
   • In a pot, combine the garlic cloves, onion, Roma tomatoes, and water. Bring to a boil and let it cook for 10 minutes.
   • After boiling, blend the mixture until smooth to form the base sauce for the dish.
2. Cook the Vegetables:
   • In a skillet, heat a drizzle of cooking oil over medium heat.
   • Add the thinly sliced onion and bell peppers. Stir and sauté them for about 5 minutes until they are softened.
   • Incorporate the minced garlic and diced Roma tomato into the skillet. Stir and cook for an additional 2 minutes.
3. Make the Veracruzana Sauce:
   • Pour the blended sauce into the skillet with the vegetables.
   • Season with salt and pepper to taste. Add bay leaves, dried oregano, paprika, sliced green olives, capers, and chopped banana peppers.
   • Allow the mixture to simmer and cook for 10 minutes, stirring occasionally.
   • Add the chopped parsley towards the end of the cooking time for a fresh finish.
4. Cook the Swordfish:
   • Season the swordfish fillets with salt and black pepper on both sides.
   • Heat a separate skillet with a little cooking oil over medium-high heat.
   • Sear the swordfish fillets for 3 minutes on each side, ensuring they are cooked through but still moist.
5. Assemble the Dish:
   • You can either nestle the seared swordfish fillets into the Veracruzana sauce within the skillet or serve them on a plate with the sauce generously spooned over the top.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Cooking Tips:

• Ensure your fish is fresh and firm for the best texture.
• Adjust the level of heat by varying the amount of banana peppers or adding jalapeños if you enjoy a spicier dish.

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Swordfish a la Veracruzana