Mexican Pescado a la Veracruzana – Fish in Veracruz-Style Sauce
From the Gulf coast of Mexico, this dish features white fish fillets simmered in a vibrant tomato sauce with olives, capers, and chilies — a coastal fusion of Spanish and indigenous flavors.
Ingredients (Serves 4):
* 4 white fish fillets (snapper, cod, or halibut)
* 2 tbsp olive oil
* 1 onion, sliced
* 2 cloves garlic, minced
* 3 tomatoes, chopped
* ¼ cup green olives, sliced
* 2 tbsp capers
* 1–2 pickled jalapeños, chopped
* ½ cup white wine or fish stock
* Salt, pepper, fresh oregano (optional)
Instructions:
1. Sauté onion and garlic in olive oil. Add tomatoes, olives, capers, jalapeños. Simmer.
2. Add wine or stock and cook sauce for 10 minutes.
3. Season fish and nestle into sauce. Cover and simmer 8–10 mins until fish is cooked.
4. Garnish with oregano and serve with rice.
Mexican Tip:
This dish is traditionally served with white rice and fried plantains.
Mexican Pescado a la Veracruzana – Fish in Veracruz-Style Sauce
From the Gulf coast of Mexico, this dish features white fish fillets simmered in a vibrant tomato sauce with olives, capers, and chilies — a coastal fusion of Spanish and indigenous flavors.
Ingredients (Serves 4):
* 4 white fish fillets (snapper, cod, or halibut)
* 2 tbsp olive oil
* 1 onion, sliced
* 2 cloves garlic, minced
* 3 tomatoes, chopped
* ¼ cup green olives, sliced
* 2 tbsp capers
* 1–2 pickled jalapeños, chopped
* ½ cup white wine or fish stock
* Salt, pepper, fresh oregano (optional)
Instructions:
1. Sauté onion and garlic in olive oil. Add tomatoes, olives, capers, jalapeños. Simmer.
2. Add wine or stock and cook sauce for 10 minutes.
3. Season fish and nestle into sauce. Cover and simmer 8–10 mins until fish is cooked.
4. Garnish with oregano and serve with rice.
Mexican Tip:
This dish is traditionally served with white rice and fried plantains.
