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Fish Fillets Braised With Tomatoes, Capers, Olives and Herbs

Source: Burt Wolf's Local Flavors, Chicago
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Active Time:  25 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 6
Recipe courtesy of Rick Bayless;
Six 5- to 6-ounce boneless skinless fish fillets (snapper, grouper or other meaty firm fish such as striped bass, black bass or pompano)
Juice of 2 limes
1/2 teaspoon salt
1/4 cup olive oil, preferably extra virgin
1 medium white onion, thinly sliced
4 large garlic cloves, peeled and finely chopped
3 pounds (6-medium-large round) ripe tomatoes, peeled, (if you wish) cored and chopped into 1/2-inch pieces (about 7 cups)
3 or 4 bay leaves
1 1/2 teaspoons dried oregano, preferably Mexican
3 tablespoons roughly chopped flatleaf parsley leaves, plus a few sprigs for garnish
1 cup pitted, roughly sliced green olives, preferably Manzanillo olives
1/4 capers, drained and rinsed
3 pickled jalapeno chiles, stemmed, seeded and thinly sliced OR 6 whole pickled güero/largo chiles
Fish Fillets Braised With Tomatoes, Capers, Olives and Herbs Recipe at
MARINATING THE FISH. Put the fish fillets into a large baking dish. Drizzle with the lime juice and sprinkle liberally with salt, about 1/2 teaspoon. Cover and refrigerate for up to an hour- no more.

PREPARING THE SAUCE. In a medium-size (4- or 5-quart) pot (preferably a Dutch oven or Mexican cazuela) heat the oil over medium. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more, stirring several times. Raise the heat to medium-high and add the tomatoes, bay leaves, oregano, parsley, half of the olives, half of the capers and half of the chiles. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1 cup of water and simmer for 15 minutes. Taste and season with salt, usually about 1 teaspoon.

BAKING THE FISH. Heat your oven to 350 degrees F. Lightly oil a 13x9-inch baking pan. Remove the fish from the lime marinade and lay the fillets in a single layer in the pan. Cover the fish with about 5 cups of the steaming tomato sauce (reserve the rest for another use). Bake in the center of the oven until the flesh flakes under firm-but-gentle pressure, about 10 minutes.

Using a sturdy metal spatula carefully transfer each fish fillet to a dinner plate, spoon on more sauce from the pan. Sprinkle with the remaining olives, capers and chiles and decorate with sprigs of parsley.

©from MEXICO ONE PLATE AT A TIME BY RICK BAYLESS Scribner 2000 Topolobampo and Frontera Grill, Chicago, Illinois

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 322
Fat. Total: 14g
Fiber: 3g
Carbohydrates, Total: 17g
Sodium: 531mg
% Cal. from Fat: 39%
Cholesterol: 52mg
Protein: 31g
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