Pescado Veracruz Tacos

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  • 1 whole fish we love red snapper or sea bass but you can use what you prefer! 1 ½ pounds, gutted and cleaned
  • 1 tsp sea salt
  • 2 tbsp ghee or coconut oil
  • 1 onion white or yellow, thinly sliced
  • 3 garlic cloves minced
  • 2 thyme sprigs
  • 1 bay leaf
  • 28 oz diced tomatoes half of the juice drained
  • 1 pickled jalapeno thinly sliced. These are widely available in small cans in supermarkets in the ethnic foods aisle.
  • ¼ cup pimento stuffed olives pitted, drained
  • 3 tbsp capers rinsed and drained
  • 1 tsp dried oregano
  • olive oil for drizzling
  • 4 organic corn tortillas
  • Preheat the oven to 375°F.
  • Make 3 slits on each side of the fish’s body and season the inside and the outside of the fish with the salt. Lay the fish in a baking dish large enough for it to lay at comfortably.
  • In a medium skillet add the ghee or coconut oil over medium heat and cook the onion for about 3-4 minutes, then add the garlic, thyme and bay leaf. Cook for another 3 minutes until the onions are lightly browned.
  • Add the tomatoes with half their juices and the jalapeno to the skillet and bring to a simmer. Cook for 2 minutes then add the olives, capers and oregano and simmer for 3 minutes longer. Season with salt if necessary then pour sauce over the fish.
  • Cover the dish with a lid or foil and bake for 15 minutes, then remove the lid or foil and bake for another 10 minutes. The fish is done when the thickest part of the fish is opaque in the center. Be careful not to overcook.
  • Drizzle with olive oil and let it rest for 10 minutes before serving. Serve in warmed corn tortillas.
Have you ever cooked a whole fish? If not then we challenge you to take the plunge. It’s far easier than people think and retains the absolute best flavor. This is a traditional Mexican recipe that is so simple! We absolutely love it as tacos but you can also make this grain-free with a side of roasted plantains or small potatoes. Double it for more people! Pro-tip: Make sure to eat the cheek of the fish! It’s the most tender and delicious.