Ken's Pescado Veracruzano
Pairs Well With
1 ½ pounds fresh Pacific cod or white seabass
1 medium onion, thinly sliced
1 medium red pepper, diced (lipstick or cuerno de toro are delicious to use)
1 medium ancho pepper, diced (Brave hearts can add a diced jalapeño)
¼ cup butter
alaea salt & ground pepper to taste
Line a cookie sheet with heavy aluminum foil. Spread the sliced onions on the sheet and place the fish on top. Sprinkle the fish with the mixture of diced peppers, top with slices of butter, and finally, salt and pepper to taste. Place in a preheated oven or barbecue at 375°F and bake for about 20-25 minutes just until moist, flaky and cooked through.
Serves four as an entrée.
This is Ken's favorite preparation for fish, which Merry jotted down recently while he was cooking. He learned this from a cocinera who made the crew lunches at his citrus orchard in the 1970s using catfish they caught in the local canal. It's easy to prepare either in the oven or on the barbecue if your kitchen is warm in the summer. It pairs nicely with either our Sauvignon Blanc or Sonoma Coast Pinot Noir.