As National Hispanic Heritage Month comes to a close, we wanted to share Chef Andres Prussing’s Forever Oceans™ Kanpachi (Amberjack) a la Veracruz recipe.
National Hispanic Heritage Month takes place from September 15 to October 15 in the United States. It recognizes the contributions and influence of Hispanic Americans to the history, culture, and achievements of the United States.
Veracruz, with the official name Heroica Veracruz, is a major port city on the Gulf of Mexico in the Mexican state of Veracruz. Chef Andres is a native of Santiago, Chile and has been cooking since he was very young with seafood being a huge influence.
Forever Oceans™ Kanpachi (Amberjack) a la Veracruz
Yield: 4 people/ Family style
Time: 15 minutes
2 peices of Forever Oceans™ Kanpachi (Amberjack) sides cut un 3 oz pieces
1 red onion in julienne
1 green pepper julienne
1 red pepper julienne
4 garlic clove minced
2 cup Fresh tomato diced or julienne
1 jalapeno diced (you can replace with any spicy you like or omitted if you don’t want spicy)
1 cup white wine
1 cup Forever Oceans™ Yellowtail Broth or fish stock
2 tbsp tomato pure
1/2 cup tomato sauce
½ cup green olives sliced
2 tbsp capers
1 bunch of cilantro
Salt and pepper TT
Optional: You can serve this dish with Roasted potatoes, Cilantro Brown rice with Quinoa.
1.- Season the pieces of Forever Oceans™ Kanpachi (Amberjack) with salt and pepper for both sides and in a hot Cast iron skillet seared the fish for both side until golden brown. Take it out of the pan and set aside, you are going to finish the cooking process in the sauce.
2.- In the same pan, add a little of olive oil and sauteed the onions, tomatoes, peppers, jalapeno and garlic until translucent at medium heat for about 4 minutes.
3.- Add the tomato paste and cook for 2 minutes. Then add white wine and cook the alcohol off for 5 minutes.
4.- Add the capers, Forever Oceans™ Kanpachi (Amberjack) broth, tomato sauce and bring to a boil. Adjust seasoning if need it.
5.- Once the sauce is boiling add the fish back and finish cooking for 5 minutes or until tender.
6.- Bring the cast iron to the table in a wood board to protect your dinner table of the heat of the pan, decorated with Chopped cilantro and Olives.