Veracruz-style Fish (Pescado a la Verzcruzana)
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Cooking tools:
- Blender
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- Chef's knife
- Cutting board
- Measuring spoon
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- Serving platter
Ingredients
- 4 rockfish fillets
- 2 garlic cloves, plus 6 garlic cloves, chopped, extra
- 2 Tbsp white vinegar
- â cup olive oil
- 1 ½ cups chopped white onion
- ½ cup sliced jalapeño, seeds removed
- 4 cups tomatoes, diced
- Salt to taste
- 2 bay leaves
- 5-6 sprigs thyme
- ½ cup pickled jalapeños (2 Tbsp pickling liquid reserved)
- 1 cup green olives (2 Tbsp brine reserved)
- ½ cup capers, drained
- Steamed white rice, warmed tortillas, to serve
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