Veracruz Style

One 3 to 4-lb red fish, whole
1 very ripe tomato
1 med onion
12 to 15 seed-in green olives
2 tbs capers
Dash of oregano
Red cayenne popper
Garlic (powder or clove)

In glass baking pan, season red fish to your taste with salt, red pepper and garlic, add dash of oregano. Slice tomato and onion over top, put a little in cavity, add capers and olives. Bake in 325F oven until fish becomes flaky (about 30 minutes.) You have to watch that the juices formed by your onion and tomato do not boil out.

Serve with a good dry white wine.

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Cajun Country -- New Iberia, Louisiana