Pacific Rockfish, Veracruz Style
- 2 7-oz fillets of Pacific rockfish
- Salt & freshly ground black pepper
- 2 Tbsp olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 cup white wine
- 4 tomatoes, diced
- 1/2 cup pitted green olives
- 1/4 cup pickled jalapeño peppers, chopped
- 2 Tbsp capers, rinsed
- 1/4 cup black raisins or currants
- 1/4 cup fresh cilantro or parsley, chopped
- Heat a sauté pan over medium-high heat. Season the rockfish fillets with salt and pepper. Add 1 tablespoon of olive oil and sear the fillets until nicely browned on one side, about 2–3 minutes. Remove and set aside.
- In the same pan, add the remaining olive oil and sauté the onion and garlic until tender, but not brown, about 4–5 minutes. Add the thyme and oregano and stir for about 30 seconds. Then add the white wine and the tomatoes and cook together until tomatoes soften into a sauce, about 10 minutes.
- Stir in the olives, jalapeños, capers, and raisins and heat through for about 5 minutes. Season to taste with salt and pepper. I'd use the salt sparingly, since the olives and capers are very salty.
- Return the seared snapper, seared-side up, to the pan and simmer everything gently together for 5 minutes. Serve the fish with the sauce over the top and garnish with fresh cilantro or parsley. Serves 2.