The colorful Trout Veracruz is based on a Mexican seafood favorite from the port city of Veracruz, the trout is simmered in a sauce made with tomatoes, onions, green olives and spices.
- 2 lbs trout filets, boneless and without skin
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon lemon zest
- 1 ½ pounds fresh tomatoes
- 1 ½ cups medium chopped onions
- 2 cloves garlic diced
- 4 tablespoons olive oil
- 1 jalapeno pepper
- ¼ cup green olives stuffed with pimentos
- 1 tablespoon capers
- 1 tablespoon fresh chopped parsley, use ½ tablespoon if dried
- 1 bay leaf
- 1 tablespoon fresh chopped thyme, use ½ tablespoon if dried
- 1 tablespoon fresh chopped mint, use ½ tablespoon if dried
Place trout fillets in a small dish and coat with the lemon zest and lemon juice. Core, seed and finely dice the tomatoes. Cut the green olives into halves. Seed the jalapeno pepper and cut into thin strips. In a large skillet on medium heat, sauté the tomatoes, onion, garlic, parsley and mint in the olive oil. Cook till the onion is tender. Add jalapeno pepper, green olives, capers, bay leaf, mint and thyme. Heat the sauce till just boiling. Add trout fillets with lemon zest and remaining lemon juice and cover, reduce heat to a simmer. Cook for 15 minutes or till the trout fillets easily flakes. Remove trout fillets and vegetables to warming platter and keep warm. Cook the remaining sauce for 2 to 3 minutes till reduced by half. Pour the reduced sauce over trout fillets with the vegetables and serve. Serves four.