Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 fillets of White Fish Fillet, Preferably red snapper; 180–200 g each; 1 Lime, juiced; 1/2 tsp Salt; 1/4 tsp Pepper (Black); 3 tbsp Olive Oil; 1 large White Onion, thinly sliced; 3 cloves of Garlic, sliced; 6 Tomatoes, ripe, chopped (about 800 g); 2 Bay Leaves; 1 tsp Dried Mexican Oregano; 2 1/2 Pickled Jalapeños, en escabeche, sliced; 2 tbsp Pickled Jalapeño Brine; 1/2 cups Pitted Green Olives, halved (about 80 g); 2 tbsp Capers, rinsed; 1/2 cups Dry White Wine, optional but traditional; 1 tsp Salt, or to taste; 1/2 tsp Pepper (Black); 2 tbsp Flat-Leaf Parsley, chopped; Some Lime, wedges

Pescado a la Veracruzana is a bright, tangy Mexican classic featuring tender white fish simmered in a savory tomato, olive and caper sauce with a hint of pickled jalapeño heat. Fresh citrus, aromatic herbs and a splash of wine lift the flavors, while the briny olives and capers add depth and contrast. Serve it with rice or warm tortillas for a simple yet elegant meal that tastes like the coast in every bite.

Pescado a la Veracruzana is a bright, tangy Mexican classic featuring tender white fish simmered in a savory tomato, olive and cap... Show more

Traditional Mexican Recipe

Health Grade

A+ · Excellent

Rating

4.1

Time

50 min

Price

2,01 €

Calories

347 kcal

low calorie

healthy

one pot

gluten free

Method

Wash the produce

Rinse the tomatoes, lime, and flat-leaf parsley under cool water. Dry the tomatoes and lime so they are easier to cut, and pat the parsley dry so it stays fresh and bright for the finish.

Season the fish

Pat the white fish fillet dry with paper towels. Cut the lime and squeeze about 1 teaspoon juice over the fish, then season both sides with salt and black pepper. Let the fish sit for 15 minutes while you get the sauce ingredients ready.

Prep the sauce

Peel and thinly slice the white onion. Peel and slice the garlic. Core and chop the tomatoes, keeping all their juices. Drain and slice the pickled jalapeños, reserving 1/2 tablespoon of the pickled jalapeño brine. Halve the pitted green olives, rinse the capers, and finely chop the parsley.

Heat the pan

Set a large skillet with a lid over medium heat and add the olive oil. Let it warm until it looks shimmery and moves easily across the surface.

Build the base

Add the onion and cook, stirring often, until softened and lightly golden at the edges, about 4 to 5 minutes. Stir in the garlic, the bay leaf, and dried Mexican oregano, and cook for 30 seconds until fragrant. Add the jalapeños and their reserved brine. Pour in the dry white wine, if using, and let it bubble for 1 minute so the raw alcohol smell cooks off.

Simmer the sauce

Stir in the chopped tomatoes with all their juices, then add the olives, capers, and the remaining salt and black pepper. Bring the mixture to a gentle bubble, then lower the heat and simmer for 10 to 12 minutes, stirring now and then, until the tomatoes break down into a chunky sauce and the flavors taste blended.

Cook the fish

Nestle the fish into the sauce and spoon a little sauce over the top. Cover and simmer over low heat for 8 to 10 minutes, until the fish is opaque and flakes easily with a fork. Lift out and discard the bay leaf before serving.