Grouper Veracruz

I’ve recently been trying blue apron. Now this isn’t an endorsement and I’m not getting any advertising money but we really like it. I try to balance blue apron with my own recipes but it’s really nice to have everything already packaged and portioned for you. I also get some great ideas for recipes! This is a mixture of a few different ones and it is a winner!

Click here for the full recipe.

Sauce: 

  • 1/2 – 1 tsp of cubed jalapenos
  • 1/2 diced onion
  • 3 minced garlic cloves
  • 1/2 cup of chopped picholine olives
  • 1 lime
  • 1/4 cup of chopped cilantro
  • 1/4 cup of dry white wine
  • 1 tbsp of olive oil
  • 1 can of whole peeled tomatoes

Cooking: Heat a deep sauce pan to medium. Add olive oil, once olive oil is heated add onions. Cook onions for about 3 mins. Add garlic and cook for 1 min. Once garlic and onions are fragrant add olives and tomatoes and break tomatoes apart with the spoon. Add white wine and diced jalapenos and season with salt and pepper. Cook for 10-15 mins. Until thickened and saucy. Once thickened turned off heat and add 1/2 of the juice of 1 lime and the chopped cilantro.

Grouper:

  • 1 to 1.5 lbs of white fish (used grouper here but you can use catfish or cod)
  • A few tablespoons of rice flour
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • Salt and pepper
  • Capers
  • 2 tablespoons of olive oil


Cooking:

While the sauce is thickening, in a plate mix the rice flour and spice mixture. Pat the fish filets dry. Season with salt and pepper. Cover the seasoned fish in the flour spice mixture.


Heat a pan to medium and add 1.5 tbsp of olive oil. Place fish in the pan. Leave for approx. 4-5 mins on one side. Flip and cook for another 4-5 mins on the other side.


Crispy capers:

In a small pan add 1 tsp of olive oil and heat to medium-high. Add capers. Cook until crispy.


Farro:

  • 1 pkg of 10 oz of italian farro
  • 1 tsp of lemon zest
  • 2 tbsp of lemon juice
  • 3 oz of baby arugula
  • 1 minced garlic clove
  • 1 shallot pickled (dice, pour 1 tbs of pepper perfect vinegar and let sit for 10 mins)
  • 3 tbsp of extra virgin olive oil

Cooking: Cook farro according to package. In a bowl mix lemon zest, lemon juice, garlic, salt and pepper with olive oil. Once farro is cooked transfer to a bowl. Fluff and add lemon mixture, pickled shallots and arugula. Mix until all ingredients are combined.

 

On a plate, add sauce and farro. On top of the thick sauce place fish. Top with crispy capers and cilantro leaves.

Buen Provecho! 

Sauce: 

  • 1/2 – 1 tsp of cubed jalapenos
  • 1/2 diced onion
  • 3 minced garlic cloves
  • 1/2 cup of chopped picholine olives
  • 1 lime
  • 1/4 cup of chopped cilantro
  • 1/4 cup of dry white wine
  • 1 tbsp of olive oil
  • 1 can of whole peeled tomatoes

Cooking: Heat a deep sauce pan to medium. Add olive oil, once olive oil is heated add onions. Cook onions for about 3 mins. Add garlic and cook for 1 min. Once garlic and onions are fragrant add olives and tomatoes and break tomatoes apart with the spoon. Add white wine and diced jalapenos and season with salt and pepper. Cook for 10-15 mins. Until thickened and saucy. Once thickened turned off heat and add 1/2 of the juice of 1 lime and the chopped cilantro.

Grouper:

  • 1 to 1.5 lbs of white fish (used grouper here but you can use catfish or cod)
  • A few tablespoons of rice flour
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp oregano
  • Salt and pepper
  • Capers
  • 2 tablespoons of olive oil

Cooking:

While the sauce is thickening, in a plate mix the rice flour and spice mixture. Pat the fish filets dry. Season with salt and pepper. Cover the seasoned fish in the flour spice mixture.

Heat a pan to medium and add 1.5 tbsp of olive oil. Place fish in the pan. Leave for approx. 4-5 mins on one side. Flip and cook for another 4-5 mins on the other side.

Crispy capers:

In a small pan add 1 tsp of olive oil and heat to medium-high. Add capers. Cook until crispy.

Farro:

  • 1 pkg of 10 oz of italian farro
  • 1 tsp of lemon zest
  • 2 tbsp of lemon juice
  • 3 oz of baby arugula
  • 1 minced garlic clove
  • 1 shallot pickled (dice, pour 1 tbs of pepper perfect vinegar and let sit for 10 mins)
  • 3 tbsp of extra virgin olive oil

Cooking: Cook farro according to package. In a bowl mix lemon zest, lemon juice, garlic, salt and pepper with olive oil. Once farro is cooked transfer to a bowl. Fluff and add lemon mixture, pickled shallots and arugula. Mix until all ingredients are combined.

Buen Provecho! 

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2 Comments Add yours

  1. Olivia Zepeda says:

    This looks really good!!

    Sent from my iPad

    Like

    1. lilieann says:

      It was! You should try making it!

      Like

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