Pescado a la Veracruzana

Nutrition · per serving

Steps

1. 1

   Pat the fish fillets dry and season both sides lightly with salt.

   2 fillets total, about 400 g (approx. 200 g each) white fish fillets (red snapper, cod or similar), skin removed if desired
2. 2

   Heat a large heavy skillet over medium heat until warm, then add the olive oil.

   2 tbsp (30 ml) extra-virgin olive oil
3. 3

   Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes; then add the sliced garlic and cook 30–45 seconds until fragrant.

   1 small (about 100 g) white onion, finely sliced2 cloves (6 g) garlic cloves, thinly sliced
4. 4

   Pour in the crushed tomatoes, stir to combine, then add the olives, capers, sliced jalapeños, jalapeño pickling liquid, bay leaf, oregano and sugar; bring to a gentle simmer.

   1 can (400 g) canned whole plum tomatoes, crushed by hand60 g (about 12-14) green olives, pitted and halved1 tbsp (15 g) capers, rinsed30 g (about 3 tbsp) pickled jalapeños, sliced (or canned chiles en escabeche)1 tbsp (15 ml) jalapeño pickling liquid1 leaf bay leaf1 tsp dried oregano1/4 tsp (optional, to balance acidity) granulated sugar
5. 5

   Season the sauce with salt and pepper to taste and let it simmer gently, uncovered, 6–8 minutes to blend flavors and slightly thicken; skim any excess foam. Taste and adjust salt, pepper or a touch more pickling liquid if needed.

   to taste (about 1 tsp total) saltto taste freshly ground black pepper
6. 6

   Nestle the seasoned fish fillets into the simmering sauce, spoon some sauce over the tops, reduce heat to medium-low, cover the skillet, and cook gently 6–8 minutes depending on fillet thickness.

   2 fillets total, about 400 g (approx. 200 g each) white fish fillets (red snapper, cod or similar), skin removed if desired
7. 7

   Check doneness: the fish is done when an instant-read thermometer inserted into the thickest part registers 63°C (145°F) and the flesh is opaque and flakes easily with a fork; if not yet there, cook another 1–2 minutes and recheck.

8. 8

   When cooked, remove the skillet from heat and let the fish rest 2 minutes in the sauce so juices redistribute (rest).

9. 9

   Sprinkle the chopped cilantro or parsley over the fish, squeeze a little lime if desired, and serve directly from the skillet with rice or warm corn tortillas on the side.

   2 tbsp (10 g) fresh cilantro or flat-leaf parsley, chopped2 wedges fresh lime wedgesto serve, about 150 g rice cooked or 4 small tortillas cooked white rice or warm corn tortillas

Origin & History

Pescado a la Veracruzana reflects Veracruz's coastal history and Spanish influence, combining tomatoes, olives and capers with local chiles. The recipe evolved from Spanish seafood stews adapted to available Mexican ingredients and remains a regional classic.