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Fish Veracruz Question ???

post #1 of 11
Thread Starter 

I make a Red Clam sauce using a Cioppino type sauce, steam the clams in the sauce and serve with spaghetti. This is a picture of the Spaghetti with Red Clam Sauce. I also use the leftover sauce to make a Fish Veracruz by adding peppers to spice this up a bit. I would like to get more offsetting color for the Veracruz sauce, any ideas????????????/  ChefBillyB

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I made this last night at home, the plate is a bit messy, please forgive me I was hungry and the garlic bread was yelling at me to take it out of the oven.......................

post #2 of 11
Manzanilla olives, capers, golden raisins
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 11
Thread Starter 

Hi Chef, I like the Capers and Olives and plan to add Jalapenos. What I was trying to do is get a bit more of a Caribbean look and taste into the dish. I have a spicy seafood favored red sauce with some heat from the Jalapenos peppers, saltiness from the capers and also the flavor of the olives that bring a Mediterranean look to the dish. My wife would kill me if I put raisins in the dish. The last time I made this I was in Mexico and I thought it needed a bit more color, making it look more Caribbean...Chefbillyb

post #4 of 11

My wife hates raisins also, too bad as they are definitely Vera Cruz style and add an interesting dimension. I suppose you could add yellow and orange bell peppers.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 11

Last place I worked, we did a shrimp veracruz.  With black olives, avacado, tomato, cilantro, garlic, tequila.  Don't kno weather it's accurate or not, but it sure was good lol.

post #6 of 11
Thread Starter 

This is the Blackened Halibut Veracruz, I used the leftover Cioppino sauce and added Julienne peppers and onions, Black olives and capers. I didn't add the Jalapeno, I blackened the fish instead. The entree turned out real nice, full of flavor and a nice change..............ChefBillyB

 

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post #7 of 11

since your wife hates raisins but you still want a bit of ying-yang going on, what about another dried fruit....figs or apricots or sun dried pears...also, manzanilla olives along with the kalamatas.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 11
Quote:
Originally Posted by durangojo View Post

since your wife hates raisins but you still want a bit of ying-yang going on, what about another dried fruit....figs or apricots or sun dried pears...also, manzanilla olives along with the kalamatas.

joey


Chopped dates would also be a good replacement.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #9 of 11
Thread Starter 

Hey Joey and Gunnar, thanks for responding. This dish always picks up the earthiness of the Mediterranean, it's easy to enter those ingredient's. I may be asking to much from this dish, I wanted to stay away from the salsa approach and keep it so it cooks in the tomato base fish/seafood broth. The Caribbean salsa would be easier to accomplish, but then again it would be a different dish altogether...................Thanks Bill

 

P.S. Gunnar is the Mod something new ?????????

post #10 of 11
Quote:
Originally Posted by ChefBillyB View Post

Hey Joey and Gunnar, thanks for responding. This dish always picks up the earthiness of the Mediterranean, it's easy to enter those ingredient's. I may be asking to much from this dish, I wanted to stay away from the salsa approach and keep it so it cooks in the tomato base fish/seafood broth. The Caribbean salsa would be easier to accomplish, but then again it would be a different dish altogether...................Thanks Bill

 

P.S. Gunnar is the Mod something new ?????????


yep...got asked about a week or two ago and accepted.

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #11 of 11
Thread Starter 
Quote:
Originally Posted by Gunnar View Post



Quote:
Originally Posted by ChefBillyB View Post

Hey Joey and Gunnar, thanks for responding. This dish always picks up the earthiness of the Mediterranean, it's easy to enter those ingredient's. I may be asking to much from this dish, I wanted to stay away from the salsa approach and keep it so it cooks in the tomato base fish/seafood broth. The Caribbean salsa would be easier to accomplish, but then again it would be a different dish altogether...................Thanks Bill

 

P.S. Gunnar is the Mod something new ?????????


yep...got asked about a week or two ago and accepted.


Best of luck, you will do well...................
 

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