Ingredients

• 1 tbsp. olive oil
• 4 cloves garlic, chopped
• ½ c. onion, finely chopped
• 2 lb. tomatoes, peeled and finely chopped
• 1 green pepper, julienned
• 1 poblano pepper, julienned or 3 jalapeño peppers, julienned
• 1 tsp. salt
• ½ tsp. ground black pepper
• 2 bay leaves
• 1 tsp. dried oregano
• ½ c. green olives, chopped [optional]
• ¼ c. capers
• 6 fillets red snapper or other firm fish or 16 scallops
• 2 tbsp. butter

Preparation

If using jalapeño peppers, heat some oil in a small skillet and sautee until the peppers just begin to shrivel. Set aside.

Heat the oil in a skillet and add the garlic and onions; sautee for three minutes. Add the tomatoes and bring to a boil. Add the green pepper and poblano (or reserved sauteed jalapeños) and stir, cook for two minutes; add the salt, the pepper, the bay leaves, and the oregano.

When the mixture returns to a boil, cover and cook over a low fire for eight minutes. Add the olives and capers and cook for five more minutes. Check the seasoning and remove from the fire.

Twenty minutes before serving, preheat the oven to 375 F. Wash the fillets (or scallops) and dry with a paper towel; then, season with salt and pepper.

Melt the butter in a skillet and brown the fillets on both sides. Place them in a oven-proof dish and cover with the tomato sauce. Cover with aluminum foil and bake for 10 to 15 minutes.

Translated from http://www.elgranchef.com/2007/10/20/pescado-a-la-veracruzana/

[N.B.: This is the chile relleno recipe as well; just make the batter, omitting the cayenne pepper and Old Bay.]

Ingredients

For the fries:

• 1 gallon safflower oil
• 4 large Russet potatoes
• Kosher salt

For the batter:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• Dash Old Bay Seasoning
• 1 bottle brown beer, cold
• 1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
• Cornstarch, for dredging

Preparation

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

Alton Brown, FoodNetwork.com