Fish Veracruz
Tender white fish fillets simmered in a vibrant, zesty tomato sauce with briny olives, capers, and a hint of jalapeño spice. This classic dish from Veracruz is a beautiful one-pan meal, ready in under 45 minutes and perfect served with rice.
For 4 servings
8 steps. 30 minutes total.
- 1
Pat the fish fillets completely dry with paper towels
- a.Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
- 2
Step 2
- a.In a large, deep skillet or Dutch oven with a lid, heat the olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
- 3
Step 3
- a.Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent it from burning.
- 4
Step 4
- a.Stir in the diced tomatoes with their juice, sliced olives, capers, pickled jalapeños, jalapeño brine, dried oregano, and the bay leaf. Bring the mixture to a gentle simmer.
- 5
Step 5
- a.Reduce the heat to medium-low, cover the skillet, and let the sauce simmer for 15 minutes to allow the flavors to meld and deepen. Stir occasionally.
- 6
Step 6
- a.Gently nestle the seasoned fish fillets into the simmering sauce, ensuring they are mostly submerged. Spoon some of the sauce over the tops of the fillets.
- 7
Step 7
- a.Cover the skillet again and cook for 8-12 minutes, depending on the thickness of your fish. The fish is done when it is opaque throughout and flakes easily with a fork.
- 8
Remove the skillet from the heat
- a.Carefully discard the bay leaf. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Red Snapper (Huachinango), the traditional fish for this dish.
- 2Rinsing the capers and olives before adding them helps control the overall saltiness of the sauce. Always taste the sauce before adding the fish and adjust salt if needed.
- 3Don't overcook the fish. Start checking for doneness at the 8-minute mark. Overcooked fish will be dry and tough.
- 4For a richer sauce, you can add 1/4 cup of dry white wine to the pan after cooking the garlic and let it reduce by half before adding the tomatoes.
- 5This dish is even better the next day as the flavors have more time to meld. Reheat gently on the stovetop.
Adapt it for your goals.
Spicier Version
Add one or two finely chopped serrano or habanero peppers along with the garlic for a significant heat boost.
With PotatoesWith Potatoes
Add 1 cup of small-diced, par-boiled potatoes to the sauce when it begins to simmer for a heartier meal.
Herbaceous TwistHerbaceous Twist
Add a tablespoon of chopped fresh parsley along with the cilantro at the end for a brighter, more complex herb flavor.
Different FishDifferent Fish
This recipe works beautifully with other firm fish like mahi-mahi, grouper, or even shrimp. Adjust cooking time accordingly.
Why this is on our healthy list.
Rich in Lean Protein
The white fish provides high-quality protein, essential for muscle repair, immune function, and maintaining a healthy metabolism.
Heart-Healthy Fats
Fish like cod and snapper are excellent sources of omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health by lowering blood pressure and triglycerides.
Source of Antioxidants
The tomato-based sauce is rich in lycopene, a powerful antioxidant that helps protect cells from damage. Garlic and onions also contribute beneficial plant compounds.
Frequently asked questions
A typical serving of Fish Veracruz contains approximately 350-450 calories, depending on the type of fish used and the amount of oil. It's a relatively low-calorie main course.