Veracruz-style baked fish from Dish Magazine, April 2020 (#89) (page 40) by Claire Aldous

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Notes about this recipe

  • Foodycat on March 31, 2021

    I used halibut steaks and didn't have any white wine so I used the end of a bottle of Raki. It's a really nice way to cook fish - I wish there was some more guidance than "Mexican seasoning" though. I used a spice mix that I think has Mexican flavours (guajillo and ancho chillies, paprika, garlic, cumin, oregano etc) but I am not sure it was what they had in mind.

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