Fish Veracruz

Name: Fish Veracruz
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 600 g snapper fillet (red snapper, skin removed, cut into 4 portions); 2 tbsp lime juice (freshly squeezed); 0.5 tsp salt; 1 pinch black pepper; 2 tbsp olive oil; 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 4 pcs tomato (large, ripe, diced); 0.25 cup green olives (pitted, sliced); 2 tbsp capers (drained); 2 pcs pickled jalapeño (sliced into strips); 2 pcs bay leaf; 1 tsp dried oregano; 0.5 cup water; 3 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(135)

TASTE SCORE

8/10

A vibrant, tangy fish dish from the Gulf coast of Mexico. Tender white fish fillets are gently simmered in a fragrant tomato sauce brightened with capers, olives, and pickled jalapeños. It comes together quickly and tastes like a seaside celebration on a plate.

PREP

15m

COOK

25m

SERVES

1 PIECE

269 cal

SERVINGS

METHOD · 5 STEPS

prep
Season the fish.
Pat the snapper fillets dry with a paper towel. Drizzle with lime juice and season both sides with salt and black pepper. Let them sit while you start the sauce.
saute · ~6 min
Sauté the aromatics.
1.Heat olive oil in a large skillet over medium heat.
2.Add sliced onion and cook until softened and translucent (4-5 min).
3.Add minced garlic and sauté until fragrant (30 sec).
simmer · ~15 min
Build the Veracruz sauce.
1.Stir in diced tomatoes, bay leaves, and dried oregano.
2.Cook uncovered, stirring occasionally, until tomatoes break down and release their juices (8-10 min).
3.Add olives, capers, pickled jalapeños, and water. Stir well.
4.Reduce heat to low and simmer for 5 min to let flavors meld. Taste and adjust salt if needed.
TIPThe sauce should be chunky and loose — add a splash more water if it looks too thick.
simmer · ~8 min
Cook the fish in the sauce.
1.Nestle the seasoned fish fillets into the sauce, spooning some over the top.
2.Cover the skillet and simmer gently until the fish is opaque and flakes easily (6-8 min).
TIPKeep the heat low — a hard boil will break the delicate fillets apart.
garnish
Finish and serve.
Remove the bay leaves. Scatter chopped cilantro over the fish and sauce. Serve immediately straight from the skillet with lime wedges on the side.
TIPSpoon extra sauce and olives over the rice or crusty bread you serve alongside — it's the best part.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most authentic flavor, use red snapper if available; its firm, flaky texture holds up perfectly in the sauce.
2
Pat the fish fillets very dry before seasoning; this helps the lime juice and salt adhere and prevents steaming.
3
Don't rush the tomato cooking — let them break down fully for a rich, concentrated sauce that coats the fish.
4
Pickled jalapeños bring tang and heat; adjust the quantity based on your spice tolerance.
5
Cover the skillet during the final simmer to gently poach the fish; uncover only to check doneness.
6
If the sauce seems too thick after simmering, add a tablespoon or two more water to keep it saucy.

RECIPE VARIATIONS