How to Cook Cravelle Jack Vera Cruz

Prepare this baked fish dish for your friends. It has a slightly south-of-the-border flavor with a hint of pork chop. This recipe serves six.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 4 pounds Cravelle Jack fillets
• 1 cup buttermilk
• 2 ounces barbecue sauce
• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon each marjoram, oregano, basil, cumin and thyme
• 1/2 cup chopped celery
• 4 cloves chopped garlic
• 2 ounces olive oil
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chopped parsley
• 1 can tomato bisque soup
• 1/2 cup chopped pepper
• 2 teaspoons salt
• 3 ounces Monterey Jack cheese

1. Soak the fillets in buttermilk for 4 to 8 hours.
2. Preheat the oven to 350 degrees.
3. Pat dry the jack and sear the fillets on both sides in a hot greaseless skillet.
4. Brush the fillets with olive oil and place them in a shallow baking pan.
5. In a skillet, brown all of the fresh vegetables and garlic in the rest of the olive oil. Add all of the other ingredients and lightly simmer for 1 minute. Pour over the fish.
6. Place the fish in the oven and bake for 30 minutes.
7. Take the fish out of the oven and carefully place the fillets on plates. Pour an appropriate amount of the sauce in the pan over each fillet and garnish with grated Monterey Jack cheese.

Tips & Warnings

• Use the sauce left in the pan as gravy for rice, noodles or diced potatoes. If it requires thickening (or stretching), add 1 cup water with 1 level tablespoon corn starch and 1 teaspoon salt. Mix these three ingredients well before adding them to the pan. Simmer the gravy for 2 minutes, stirring constantly.