Pescado a la Veracruzana (Veracruz-Style Fish in Tomato Sauce)
Local name: Pescado a la veracruzana
In short: White fish fillets simmered in a sauce of tomatoes, olives, capers and pickled chiles, a Veracruz classic served with rice. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
Pescado a la veracruzana, fish in the style of Veracruz, is the best-known dish from Mexico's Gulf coast. Spanish ingredients such as olives, capers and olive oil meet local tomatoes, chiles and bay leaf. Red snapper is the classic fish, but any firm white fish works. The sauce is briny, tangy and mildly spicy, and the dish is a regular on Mexican tables during Lent and on Christmas Eve. Serve it with white rice.
Instructions
- Season the fish with the lime juice, 1/2 tsp of the salt and the pepper. Let it sit in the fridge for 15 minutes.
- Heat the olive oil in a wide, deep skillet over medium heat. Cook the onion for 5 minutes until soft, then stir in the garlic for 1 minute.
- Add the tomatoes, bay leaves, oregano and the remaining 1/2 tsp salt. Cook for 10 to 12 minutes, stirring now and then, until the tomatoes break down and the sauce thickens.
- Add the olives, capers, jalapeños, brine and water. Simmer for 5 minutes and taste, adjusting the salt carefully since the olives and capers are salty.
- Nestle the fish fillets into the sauce and spoon some of the sauce over the top. Cover and cook gently for 6 to 8 minutes until the fish turns opaque and flakes easily (63°C/145°F).
- Remove the bay leaves. Serve the fish with plenty of sauce, white rice and parsley.
Tips
- Red snapper is classic, but halibut, sea bass, grouper and cod all work. Choose fillets about 2 cm (3/4 in) thick so they cook evenly.
- Rinse the capers and olives to control the saltiness. If your olives are very salty, use less than the 1/2 tsp of salt added to the sauce.
Questions and answers
What fish is best for pescado a la veracruzana?
Red snapper is the traditional choice, either whole or in fillets. Sea bass, grouper, halibut and cod are good substitutes because they stay firm in the sauce.
Can I make the sauce ahead of time?
Yes. The sauce keeps for 3 days in the fridge. Reheat it in the skillet and cook the fish in it just before serving.
Is pescado a la veracruzana spicy?
It is mild. The pickled jalapeños add sourness more than heat. Add extra chiles or a spoonful of their brine if you want more kick.
How long does it take to make Pescado a la Veracruzana (Veracruz-Style Fish in Tomato Sauce)?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Pescado a la Veracruzana (Veracruz-Style Fish in Tomato Sauce)?
About 330 kcal per serving, with 36 g of protein, 14 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 14 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
