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Restaurants›El Charro Mexican Restaurant›Filete Veracruzana Recipe

Filete Veracruzana Recipe

Name: El Charro Mexican Restaurants FILETE VERACRUZANA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces tilapia fillets; 12 pieces large shrimp (peeled, deveined, tails optional); 1 tsp kosher salt; 0.5 tsp black pepper; 2 tbs olive oil (for brushing/grilling); 1 tbs fresh lime juice; 2 tbs olive oil; 1 cup white or yellow onion (medium, finely chopped); 3 cloves garlic cloves (minced); 2 cups roma tomatoes (ripe, chopped) or canned crushed tomatoes; 1 piece jalapeño (seeded and minced) or serrano to taste; 0.5 cup green bell pepper (diced); 2 tbs pickled jalapeños (thinly sliced, optional); 2 tsp capers (drained); 0.25 cup pimiento-stuffed green olives (sliced); 0.25 cup white wine or seafood stock; 1 tsp dried oregano; 0.25 tsp ground cumin; 1 piece bay leaf; 1 tsp salt; 0.5 tsp black pepper; 2 tbs chopped fresh cilantro; 1 tbs fresh lime juice; 2 tbs fresh cilantro leaves; 4 pieces lime wedges; 1 tbs extra-virgin olive oil

Inspired by El Charro Mexican Restaurant

Time35m

Serves4

Grilled fillets of tilapia & shrimp cooked with a ranchero sauce.

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Ingredients

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Fish & Shrimp

4 pieces tilapia fillets

12 pieces large shrimp (peeled, deveined, tails optional)

1 tsp kosher salt

1/2 tsp black pepper

2 tbs olive oil (for brushing/grilling)

1 tbs Fresh lime juice

Ranchero Sauce

2 tbs olive oil

1 cup white or yellow onion (medium, finely chopped)

3 cloves garlic cloves (minced)

2 cups roma tomatoes (ripe, chopped) or canned crushed tomatoes

1 piece jalapeño (seeded and minced) or serrano to taste

1/2 cup green bell pepper (diced)

2 tbs pickled jalapeños (thinly sliced, optional)

2 tsp capers (drained)

1/4 cup pimiento-stuffed green olives (sliced)

1/4 cup white wine or seafood stock

1 tsp Dried oregano

1/4 tsp Ground cumin

1 piece bay leaf

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs chopped fresh cilantro

1 tbs Fresh lime juice

To Finish & Garnish

2 tbs Fresh cilantro leaves

4 pieces Lime wedges

1 tbs extra-virgin olive oil

Method

Fish & Shrimp

Prep

Pat the tilapia fillets and shrimp dry with paper towels. Season both sides of the fillets and shrimp with 1 tsp kosher salt and 1/2 tsp black pepper. Drizzle 1 tablespoon olive oil over fillets and brush to coat; toss shrimp with remaining 1 tablespoon olive oil and 1 tablespoon fresh lime juice.

Grill or Pan-Sear

Preheat a grill or large nonstick/skillet over medium-high heat until hot. If grilling, oil the grates. For each tilapia fillet, grill or sear 3–4 minutes per side (depending on thickness) until opaque and flaky and internal temperature reaches 145°F (63°C). Cook shrimp 1.5–2 minutes per side until pink and just cooked through. Transfer cooked fillets and shrimp to a plate and tent loosely with foil while you finish the sauce.

Ranchero Sauce

Sauté aromatics

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the finely chopped onion and a pinch of salt and sauté 4–5 minutes until translucent. Add the minced garlic, minced jalapeño, and diced green bell pepper and sauté 1–2 minutes until fragrant.

Build the sauce

Add the 2 cups chopped tomatoes (or canned crushed tomatoes) to the pan. Stir to combine, then add the 1/4 cup white wine (or seafood stock), 1 teaspoon dried oregano, 1/4 teaspoon ground cumin, and the bay leaf. Bring the mixture to a gentle simmer over medium-low heat.

Add salty/briny elements

Stir in 2 teaspoons capers and 1/4 cup sliced pimiento-stuffed green olives along with 2 tablespoons pickled jalapeños if using. Simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to your preference.

Finish sauce

Remove and discard the bay leaf. Stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon fresh lime juice. Keep the sauce warm on the lowest heat setting while you plate the fish and shrimp.

To Finish & Garnish

Place each tilapia fillet on a serving plate, spoon a generous ladle of hot ranchero sauce over the fillet, and arrange 3 shrimp on top of each portion. Drizzle with 1 teaspoon extra-virgin olive oil, sprinkle with remaining fresh cilantro leaves, and serve with lime wedges on the side. Serve immediately.