Hashed fish with fresh herbs and olives (Minilla) from Zarela's Veracruz: Cooking and Culture in Mexico's Tropical Melting Pot (page 84) by Zarela Martinez and Anne Mendelson

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Notes about this recipe

  • sometimes on May 30, 2026

    Halved the recipe except for the poaching liquid, otherwise made as written using redfish. I have no real reference for the dish but this was tasty served on some tostadas. Wish there were weights given for the herbs; the mint/parsley ratio ended up a smidge too mint heavy for me, might have rated it 5 if not for that. If making this again would also consider a more veg heavy version halving only the fish.

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