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About Erwin Ramos

Erwin Ramos, chef/co-owner of Ole Mexican Grill, has a passion for cooking and creating new dishes. He manages the menu at his restaurant, updating it every four months and adding at least one new creation. Ramos, originally from the Philippines, is not a stranger to the hospitality industry – he and his family own three restaurants (Golden Pot, Roadside Cafe, and El Camino Royal) as well as the Ramos Hotel in the Philippines. Having grown up in the hospitality industry and restaurant business, he learned all he needed to know to open up his own venture at a young age. Ramos is now focused on his popular restaurant, which has been awarded the coveted “Best of Boston” three years out of five, and his family.

Recipe

Ingredients

8 oz red snapper or sea bass, boneless
3 limes
1 pinch salt
1 pinch oregano
28 oz whole plum tomatoes, peeled
1 cup vegetable oil
2 cups white onions, chopped
2 tsp garlic, thin sliced
10 each bay leaves
1 tbsp thyme
1 tbsp marjoram
1 tbsp canela (Mexican cinnamon)
½ tsp cloves, ground
36 pitted green olives
2 tbsp capers, large, washed
1 cup pickled jalapenos, seeded & thinly sliced
¼ cup fish stock

How-to

For the Fish

Make sure the fish has no bones. Squeeze lime on both sides. Sprinkle salt and oregano and wrap individually in plastic and refrigerate, not more than three days. Add oil to a pan and saute fish for 5 minutes on one side and 4 minutes on the other

For the Sauce

In a food processor pulse the tomatoes with juice 8 to10 times. Transfer to a bowl
Sauté onions and garlic with oil until golden brown and translucent
Add bay leaves, thyme, marjoram, canela and cloves and cook for another 2 minutes
Add prepared tomatoes, green olives, capers, pickled jalapeno, and fish stock. Bring to a boil and let simmer uncovered for 20-30 minutes.