Freshwater fish with butter, pine nuts, tangerine peel and capers.
Serve with instructions for squeezing the chunks of softened lemon over the fish.
In the Mexican state of Veracruz, a local recipe calls for simmering fish in a rich sauce of garlic, tomatoes, capers, green olives, and chiles. This version uses grouper, but any firm white-fleshed fish will do.
Ingredients