Pescado a la Veracruzana (Home-Style Recipe)
Pescado a la Veracruzana is Veracruz’s iconic fish dish simmered in a tangy tomato, olive, and caper sauce. Briny, bold, and bursting with coastal flavor, it’s the perfect fusion of Mexican ingredients and Mediterranean flair — all on one plate.
Ingredients
- For the fish:
- 4 fillets of red snapper tilapia, or other firm white fish
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Veracruzana sauce:
- 3 tablespoons olive oil
- 1 small white onion sliced
- 2 garlic cloves minced
- 4 ripe tomatoes chopped (or 1 cup canned diced tomatoes)
- ¼ cup green olives sliced
- 2 tablespoons capers
- 2 pickled jalapeños sliced (optional, for mild heat)
- 1 bay leaf
- ½ teaspoon dried oregano preferably Mexican oregano
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Season the fish: Pat fish fillets dry. Season with salt and pepper.
- Sear the fish: Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the fish for 2–3 minutes per side, until lightly browned. Remove and set aside.
- Make the sauce: In the same skillet, add 3 tablespoons olive oil. Sauté onion and garlic until fragrant. Add tomatoes, olives, capers, jalapeños (if using), bay leaf, oregano, salt, and pepper. Simmer for 8–10 minutes.
- Simmer together: Return the fish to the skillet. Spoon sauce over the fillets. Cover and cook for 5 more minutes until the fish flakes easily.
- Garnish and serve: Sprinkle with chopped cilantro or parsley. Serve hot with rice, crusty bread, or steamed vegetables.