I love this Muir Glen Chili Starter because it is a delicious base for so many different types of recipes. You can turn up the heat or turn it down, by mixing the “mild” and “medium” versions to get that perfect level of spice.
Watch this video to see how I make it and get the full recipe and instructions below.
Baked Fish Veracruz Style
This dish works well cooked in advance and warmed, as the flavors will develop.
Ingredients
- 2 - 2.5 lbs white flakey fish like cod, halibut, sea bass or snapper
- Juice of 1 lime
- Freshly ground black pepper
- 2 tsp sea salt
- 7 tbs olive oil, or enough to generously coat the baking dish
- 2 medium sweet onions, thinly sliced
- 4 large garlic cloves, thinly sliced
- 1 large sprig fresh rosemary
- 2 large sprigs fresh oregano
- 2 large fresh sage leaves
- 2 heaping tablespoons capers, rinsed and drained
- 2 bay leaves
- 1/2 cup green Manzanilla olives, cut in half
- 1 28 oz can Muir Glen Mild Chili Starter
- 1 28 oz can Muir Glen Medium Chili Starter
- 1 tsp smoked paprika
Instructions
- Preheat oven to 425 degrees F.
- Set the fish on a sheet tray lined with parchment and squeeze the juice of one lime all over it. Season generously with freshly ground black pepper and 1 teaspoon sea salt. Set aside.
- Set a heavy bottomed rectangular cast iron baking dish over two burners, add 4 tablespoons of olive oil and set both burners on low heat.
- Add the onions, sprinkle with 1 teaspoon salt, and stir. Let sweat over low heat, stirring occasionally, until soft and translucent, about 10 minutes.
- Add the garlic and herbs and stir, incorporating it into the onion mixture. Allow to cook over low heat for 5 more minutes to allow the oils from the herbs to release into the mixture.
- Stir in the capers and olives.
- Add the cans of Muir Glen Mild Chili Starter and Muir Glen Medium Chili Starter. Add the smoked paprika and stir it all together. Let it simmer over low heat for about 10 minutes.
- Turn off the heat and lay the fish in the sauce mixture. Drizzle the top of the fish with 3 tablespoons of olive oil and transfer to the oven. Cook for 15 minutes, baste the fish with the sauce generously, then return to the oven and cook for 15 minutes more. Let cool slightly before serving to allow the flavors to develop.
- Serve warm with crusty bread.
