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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
Pat the fish fillets completely dry with paper towels. Season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
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.
Add the minced garlic and cook for 1 minute more until fragrant, stirring constantly to prevent it from burning.
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.
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.
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.
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.
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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.
This mexican recipe takes 45 minutes to prepare and yields 4 servings. At 260.74 calories per serving with 28.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Remove the skillet from the heat. Carefully discard the bay leaf. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.
Add one or two finely chopped serrano or habanero peppers along with the garlic for a significant heat boost.
Add 1 cup of small-diced, par-boiled potatoes to the sauce when it begins to simmer for a heartier meal.
Add a tablespoon of chopped fresh parsley along with the cilantro at the end for a brighter, more complex herb flavor.
This recipe works beautifully with other firm fish like mahi-mahi, grouper, or even shrimp. Adjust cooking time accordingly.
The white fish provides high-quality protein, essential for muscle repair, immune function, and maintaining a healthy metabolism.
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.
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.
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.
Yes, it is a very healthy dish. It's rich in lean protein and omega-3 fatty acids from the fish, and full of vitamins and antioxidants from the tomato-based sauce and vegetables.
The best fish are firm, white-fleshed varieties that won't fall apart in the sauce. Red snapper is the most traditional choice, but cod, halibut, mahi-mahi, and grouper are all excellent alternatives.
It is traditionally served with simple white rice to soak up the delicious sauce. Warm corn tortillas or a side of crusty bread are also great options.
You can make the sauce up to 2 days in advance and store it in the refrigerator. When ready to serve, simply reheat the sauce to a simmer and then cook the fish in it as directed. The complete dish can be stored for up to 2 days, and the flavor often improves.
To reduce the spice level, use fewer pickled jalapeños or omit them entirely. You can also skip the jalapeño brine. The olives and capers will still provide plenty of zesty flavor.