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Category Archives: Seafood

Triggerfish Veracruz

Triggerfish Veracruz

Triggerfish holds a special place in my culinary heart. I have written about it (in recipes) both here and here. Superbly tasty, it comes off almost delicate but, stands up nicely to cooking rigors in the kitchen.

For this outing we are working with a Spanish inspired Mexican seafood favorite. Pescado Veracruz. Our fish is Triggerfish and the treatment here is mostly true to the more traditional interpretations with just a few small hacks.

Most traditional Veracruz sauces include capers…. no capers for us! Almost none of those sauces employ tomatillos. This one most certainly does. And, just to be a little cheeky we are adding cinnamon to perk the dish up just a little.

There is a fair bit of slicing and dicing with the dish. You will want to get it all done in advance.

Triggerfish Veracruz Ingredients

  • Triggerfish: 1Lb
  • Garlic: 5 Cloves, Chopped Rough
  • Red Bell Pepper: 1/2, Chopped Rough
  • Orange Bell Pepper: 1/2, Chopped Rough
  • Jalapeno: 2-3, Julienned Then Cut In Thirds
  • Onion: 1/4, Chopped Rough
  • Tomato: 2, Chopped Rough
  • Tomatillo: 2-3, Sliced In Half
  • Olives: 20-30 Green, Pitted
  • Oregano: 1 Tsp
  • Cinnamon: 1/2 Tsp
  • Chicken Stock: 3/4 Cup
  • Salt: To Taste
  • Pepper: To Taste
  • Cilantro: 3 Tbsp Chopped
  • Olive Oil: 3 Tbsp Divided
  • Butter: 1 Tbsp
  • Sugar: Pinch

Our version of this mexican tradition starts with Jalapenos. Heat 1 Tbsp. of oil in a skillet on medium-medium high. Add peppers, moving them around the pan with vigor, and bring to a char. (2-4 minutes or until the smoke alarm goes off)

Add in the onion and bell peppers. Cook, stirring the entire mix for 2-3 minutes. Add in the olives and garlic. Cook the mixture for 1 minute more stirring as you go.

Add the tomato, tomatillos (face down works well), oregano, cinnamon and the chicken stock. Cook, stirring as needed for 20 minutes until the tomatillos and tomato have cooked into the stock forming a thickened sauce. at 20 minutes reduce heat to low, remove the tomatillo skins, add the cilantro and stir in a pinch or two of sugar as desired.

While the sauce is cooking, rinse and pat dry (very dry) your fish. Salt and pepper as desired.

In another skillet heat the butter and remaining olive oil at medium. When the skillet comes to temperature (preferably sometime close to when the sauce has been put on low heat) start to cook the fish. you want to sear the fish (getting it real dry helps with this) but not overcook it. 2 minutes on the first side should be about right.

Flip the fish, add in the sauce and let the whole thing cook another 1-2 minutes. Remove from heat and plate.

In our home if you dawdle, getting to the table when this meal is up, you risk getting skimpy portions or in extreme cases getting none at all:)

Bon appetit and tight lines.

The Winter Grill

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Coconut Panko Crusted Red Grouper

Coconut Panko Crusted Red Grouper

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Korean Grilled Mackerel

Korean Grilled Mackerel

Direct from the pages of Eating Well Magazine comes the perfect recipe to accompany this years Fall King of the Beach Kingfish Tournament – Korean Grilled Mackerel. We lifted this one, straight up and will be giving it a try, ourselves, in the near future. Oily fish, such as mackerel, are strong-flavored and pair well… Continue Reading

Nutty Saffron Swordfish

Nutty Saffron Swordfish

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American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

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Iberian Seafood Platter

Iberian Seafood Platter

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Pan Seared Hogfish and Beet Stack Salad

Pan Seared Hogfish and Beet Stack Salad

It’s Valentines Day and if you are looking for a sure fired way straight to your sweethearts… heart, this Pan Seared Hogfish and Beet Stack Salad recipe is it. Originally published in 2017 we thought it would be a great re-roll for the 2019 Valentines Day holiday. Hog Snapper, with its delicate texture, mild flavor and… Continue Reading

Minorcan Clam Chowder

Minorcan Clam Chowder

The winter winds are blowing already and there is nothing like a hot, steaming bowl of Minorcan Clam Chowder to cure what ails you. Minorcan Clam Chowder is “minorcan” in large part due to the use of the Datil pepper and the historical roots of the cuisine centered in and around St. Augustine  Florida. If… Continue Reading

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