Mexican
Pescado a la Veracruzana
Tender white fish is gently cooked in a bright Veracruz-style tomato sauce with olives, capers, bay leaf, oregano, and pickled güero chiles. It is savory, briny, and aromatic, just as it is served along the Gulf coast of Mexico.
Watch it madeVICKY RECETA FACIL · 11:40
Ingredients
- Firm white fish fillets, such as red snapper, sea bass, or cod2 fillets, about 6 oz each
- Lime juice1 tbsp
- Kosher salt3/4 tsp, divided
- Black pepper1/4 tsp
- Olive oil3 tbsp
- White onion, thinly sliced1/2 medium
- Garlic cloves, thinly sliced2
- Ripe tomatoes, chopped3 medium
- Tomato puree1/2 cup
- Bay leaf1
- Mexican oregano1/2 tsp
- Pitted green olives, preferably manzanilla1/3 cup
- Capers, drained1 tbsp
- Pickled güero chiles or pickled jalapeños2 whole chiles or 2 tbsp sliced
- Pickling brine from the chiles1 tbsp
- Flat-leaf parsley, chopped2 tbsp
Method
- Pat the fish dry, then season it with lime juice, 1/4 teaspoon salt, and black pepper; let it rest while you make the sauce.
- Heat 2 tablespoons olive oil in a wide skillet over medium heat, add the onion, and cook for 5 minutes until softened but not browned.
- Add the garlic and cook for 30 seconds, stirring so it becomes fragrant without burning.
- Stir in the chopped tomatoes, tomato puree, bay leaf, Mexican oregano, and remaining 1/2 teaspoon salt.
- Simmer the sauce uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.
- Add the olives, capers, pickled chiles, and chile brine, then simmer for 3 minutes so the flavors blend.
- In a separate nonstick or well-seasoned skillet, heat the remaining 1 tablespoon olive oil over medium-high heat and sear the fish for 1 minute per side.
- Nestle the fish into the Veracruzana sauce, spoon some sauce over the top, cover, and cook over low heat for 6 to 8 minutes, until the fish flakes easily.
- Remove the bay leaf, sprinkle with chopped parsley, and serve hot with white rice or warm corn tortillas.
Common questions
Can I substitute a different fish if I can’t find red snapper for Pescado a la Veracruzana?
Yes. Use any firm white fish that won’t fall apart: sea bass, cod, halibut, or snapper. Avoid very delicate fillets like sole or tilapia, which can break when seared and simmered in the sauce.
How long should I cook the fish so it stays moist and doesn’t overcook?
Sear the fillets just 1 minute per side, then finish them gently in the sauce for a few minutes until opaque and flaky. Total time depends on thickness, but keep it short to avoid dryness.
What are the most common mistakes when making Veracruzana sauce?
Don’t brown the onion, burn the garlic, or rush the tomato simmer. The sauce should reduce and thicken before adding olives and capers. Also, taste carefully—pickled chiles and brine add salt, so over-seasoning is easy.
How do I store leftovers, and will the fish keep well?
Store the fish and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in a covered skillet; avoid boiling, which can toughen the fish and make it break apart.
What should I serve with Pescado a la Veracruzana?
Serve it with white rice, warm corn tortillas, or crusty bread to soak up the sauce. A simple green salad, sautéed vegetables, or cilantro-lime rice also works well because the dish is bright and savory.