Author - Sarah Gemmell
Category - Food
Posted - 06/10/2011
0 Comments | Add Comment Food Obsession: Barbequed Fish "Bonacruz," courtesy of our very own Bonnie!
Category - Food
Posted - 06/10/2011
0 Comments | Add Comment Food Obsession: Barbequed Fish "Bonacruz," courtesy of our very own Bonnie!
Not too long ago Bonnie whipped up an amazing impromptu lunch for all of us. She threw it together based on a traditional Fish Veracruz recipe, but with her own twist. It's a little sweeter and more delicate than the usual, which is why we call her version Fish Bonacruz.
She was kind enough to write up the recipe. We hope you enjoy it!
Fish Bonacruz Recipe
2 lbs Pacific Cod
2 tbsp olive oil (lemon oil if you have it is good too)
1 tbsp. butter
1 large white onion- chopped (rinse and drain)
1 white onion sliced for use in the foil pouch
6 cloves crushed garlic
1 Tbsp. Lemon Juice
½ cup dry white wine
1 can Italian style tomatoes- not drained or rinsed
1 6oz. can tomato paste
1 cup drained and chopped Sundried tomatoes
1 cup drained and chopped olives (black kalamata)
¼ cup chopped and drained capers
¼ cup basil
¼ tsp cinnamon
2 tbsp. chopped rosemary The ingredients.
Pepper and salt to taste
In a medium skillet cook onion and garlic in olive oil and butter over medium heat for about 8-10 mins. until translucent. Add tomatoes, paste, sundried tomatoes, olives and capers. Cook over gentle heat for 10 mins. Add the basil, cinnamon, salt & pepper. Cook until it is reduced to a thick sauce- 5-10 mins.
Prepare foil pocket with tossing of onion on the bottom of the foil just enough to be under the fish you ar cooking. Drizzle with a bit of olive oil. Place fish ontop. Once the sauce has cooled spoon over fish and fold the foil up to make a pouch.
The finished product.
Prepare the bbq for indirect heat and cook the fish for 10-12 mins. until done. It can also be baked in the pockets in the oven.
Note: If you're feeling extra festive, stick some cocktail umbrellas in there too and serve with olive oil crostinis!
The leftover sauce is also delicious on pasta or as a dip.
She was kind enough to write up the recipe. We hope you enjoy it!
Fish Bonacruz Recipe
2 lbs Pacific Cod2 tbsp olive oil (lemon oil if you have it is good too)
1 tbsp. butter
1 large white onion- chopped (rinse and drain)
1 white onion sliced for use in the foil pouch
6 cloves crushed garlic
1 Tbsp. Lemon Juice
½ cup dry white wine
1 can Italian style tomatoes- not drained or rinsed
1 6oz. can tomato paste
1 cup drained and chopped Sundried tomatoes
1 cup drained and chopped olives (black kalamata)
¼ cup chopped and drained capers
¼ cup basil
¼ tsp cinnamon
2 tbsp. chopped rosemary The ingredients.
Pepper and salt to taste
In a medium skillet cook onion and garlic in olive oil and butter over medium heat for about 8-10 mins. until translucent. Add tomatoes, paste, sundried tomatoes, olives and capers. Cook over gentle heat for 10 mins. Add the basil, cinnamon, salt & pepper. Cook until it is reduced to a thick sauce- 5-10 mins.
Prepare foil pocket with tossing of onion on the bottom of the foil just enough to be under the fish you ar cooking. Drizzle with a bit of olive oil. Place fish ontop. Once the sauce has cooled spoon over fish and fold the foil up to make a pouch.
The finished product.
Prepare the bbq for indirect heat and cook the fish for 10-12 mins. until done. It can also be baked in the pockets in the oven.
Note: If you're feeling extra festive, stick some cocktail umbrellas in there too and serve with olive oil crostinis!
The leftover sauce is also delicious on pasta or as a dip.
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