The “minilla” is a very popular dish in the southern part of Veracruz. Minilla is the same as a “picadillo” which mean all ingredients are chopped in tiny pieces. You can eat this in tacos, tostadas or with a side of tortilla chips, as a main dish or appetizer. You can make this dish with any firm-flesh fish; we prefer snapper or grouper. Tilapia or sole disintegrates when poaching, you should avoid it.
- 1 jar of Molli Veracruz cooking sauce
- 4 garlic cloves
- ½ onion
- 6 bay leaves
- 2 lbs firm-fleshed white fish fillets
- 4 tbsp chopped flat-leaf parsley
- 2 tbsp of capers (optional)
In a large saucepan, combine the water with the garlic cloves, whole white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 5 minutes.
Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes.
Transfer the fish to a platter to cool. Break the fish into smaller pieces, discarding any bones and skin. Discard cooking liquid.
In a large skillet, heat the Veracruz cooking sauce adding parsley, bay leaves and capers.
Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes.
Discard the bay leaves and season with salt.
Transfer to a bowl and serve on tostadas with avocado. Provecho!
You can use tilefish, red snapper or grouper