🐟 Pescado a la Veracruzana (Veracruz-Style Fish)

Description

This coastal classic from Veracruz blends Spanish and indigenous flavors in a bright, savory tomato-based sauce 🌊 With olives, capers, chilies, and herbs, it's a light yet deeply flavorful fish dish that captures the heart of Mexican coastal cuisine.

Ingredients

• 🐟 500 g white fish fillets (red snapper, tilapia, or cod), skinless (17.5 oz)
• 🍅 300 g ripe tomatoes, chopped (10.5 oz or ~3 medium tomatoes)
• 🧅 100 g onion, finely chopped (3.5 oz or 1 small onion)
• 🧄 2 garlic cloves, minced
• 🫒 40 g green olives, sliced (1⁄4 cup)
• 🥄 10 g capers (1 tbsp)
• 🌶 1 pickled jalapeño, sliced
• 🍋 15 ml lime juice (1 tbsp)
• 🧴 30 ml olive oil (2 tbsp)
• 🌿 4 g fresh parsley, chopped (1 tbsp)
• 🧂 Salt and pepper to taste

Preparation

1. 1️⃣ Pat the fish fillets dry and season with salt and pepper.
2. 2️⃣ In a skillet, heat olive oil and sauté onion and garlic until soft.
3. 3️⃣ Add chopped tomatoes, olives, capers, jalapeño, and lime juice. Simmer for 10 minutes.
4. 4️⃣ Nestle the fish into the sauce, spooning some over the top.
5. 5️⃣ Cover and cook on low heat for 10–12 minutes until the fish is flaky.
6. 6️⃣ Garnish with chopped parsley and serve warm with rice or tortillas 🌿🌮

Total Time

⏳ Prep time: 15 minutes
🔥 Cooking time: 20 minutes
🕒 Total time: 35 minutes

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