Sockeye Salmon Veracruzana

This is a traditional dish of the Gulf Coast of Mexico, combining fresh fish with local ingredients. You can of course, used canned tomatoes and chilis, but I like to make this in summer and fall when I can pick a variety of peppers from my garden. I use a mix of jalapenos, Serrano, cayenne, Anaheim and others.

• 1 large chopped
• 1 tablespoon olive oil
• 3-4 cloves garlic, minced
• 1 cup green chilis, chopped.
• 1/8 teaspoon cinnamon
• 2 tablespoons capers
• 2 1/2 cups chopped fresh tomatoes
• 1 bay leaf
• 1 1/2 pounds sockeye salmon, or substitute  other fish such as red snapper, sea bass, halibut, or cod
• 1 tablespoon chopped fresh basil
• ¼ cup fresh Italian parsley, chopped
• Juice of 1 lime

1. In a large frying pan, heat the oil over medium high, and sauté the onions, garlic, chilis for about 5’ or  until they start to soften.
2. Add capers, cinnamon, bay leaf and tomatoes.  Bring to boil, then reduce to simmer.  Cook for 10’
3. Cut the fish into large chunks, and place it on top of the sauce, then spoon sauce to cover it. Cover the frying pan, and simmer for about 10’ or until the fish reaches your desired level of done.
4. Remove from the heat.  Sprinkle with lime juice, parsley and basil.