This Pescado a la Veracruzana recipe is a flavorful and vibrant Mexican fish dish made with sautéed onions, tomatoes, olives, capers, and jalapeños. It’s a simple yet delicious way to enjoy fish—even for those who don’t usually love seafood!
If you’ve ever been curious about traditional Mexican fish recipes, Pescado a la Veracruzana or Veracruz-Style Fish, is a flavorful, vibrant dish you absolutely need to try. This beloved coastal recipe comes from the eastern state of Veracruz, where fresh fish meets bold Mediterranean-inspired ingredients like tomatoes, olives, capers, and pickled jalapeños. It’s a celebration of Mexican cuisine’s incredible diversity, especially the lesser-known flavors beyond tacos and enchiladas.
For me, though, this dish is more than just delicious—it’s personal.
I grew up in Ensenada, a beautiful seaport town in Baja California, Mexico. Known for its pristine coastline and world-class seafood, fish was a staple in our kitchen. My dad cooked this recipe often, and even though his version may have varied slightly from the original, the soul of the dish was always there. Every time I make it now, I’m transported back to those sunny afternoons, the smell of tomatoes and garlic simmering in a pan, and the warmth of family gathered around the table.
Over the years, I’ve made small changes to suit my own family’s tastes. While the traditional version uses a whole red snapper baked in the oven, I prefer using red fish fillets and giving them a quick pan-fry first. It adds a little crispiness and makes it easier to serve, especially for kids who may be picky about bones. And let me tell you, even my daughter, who swears she doesn’t like fish, cleans her plate when I make this. Whether you’re looking for a healthy fish recipe, a Mexican seafood dish for Lent, or just something new for your weeknight dinner rotation, this is a wonderful recipe to keep in your back pocket. It’s easy, hearty, packed with flavor, and steeped in tradition. Plus, it’s perfect served over white rice or with warm tortillas on the side.
Why You’ll Love This Recipe
- Authentic Mexican flavor: Based on a traditional recipe from Veracruz, Mexico.
- Family-friendly: Mild enough for kids, with adjustable heat.
- Healthy & fresh: Packed with fresh vegetables and lean protein.
- Weeknight-ready: Comes together in under an hour.
Recipe Tips
- Fish substitutions: Try tilapia, cod, haddock, or halibut if red snapper isn’t available.
- Make it spicier: Add more jalapeños or a splash of the pickling liquid for a kick.
- Meal prep: The sauce can be made a day ahead and refrigerated.
Frequently Asked Questions
What is Pescado a la Veracruzana?
It’s a traditional Mexican fish dish from the state of Veracruz, known for its tomato-based sauce with olives, capers, and peppers.
Can I use a whole fish instead of fillets?
Yes! Traditionally, this dish is made with a whole red snapper baked in the oven. Just increase baking time to ensure it’s cooked through.
Is this recipe gluten-free?
It’s not gluten-free as written (due to the flour), but you can substitute gluten-free flour or skip the dredging and baking step.
What You’ll Need for Pescado a la Veracruzana
Each ingredient in this traditional Mexican fish dish plays an important role in building layers of flavor. Here’s what you’ll need—and why:
Red Fish Fillets: Traditionally, this dish is made with a whole red snapper (huachinango), but fillets work beautifully too. Choose a firm, white fish like red snapper, grouper, rockfish, or even tilapia. Keeping the skin on helps hold the fillets together while frying and adds extra flavor.
Substitute: Cod, haddock, halibut, or any firm white fish.
Red Bell Peppers: These bring natural sweetness, color, and texture to the sauce. Their bright red color also complements the tomatoes for a beautiful presentation.
Tip: Roasted red peppers can be used for extra depth.
White onion: It is commonly used in Mexican cooking for its clean, sharp flavor. It forms the aromatic base of the Veracruz sauce alongside garlic.
Substitute: Yellow onion or shallots.
Tomatoes: They give the sauce body and natural acidity. Fresh tomatoes are preferred, but canned diced tomatoes can be used if that’s what you have on hand.
Tip: Roma or vine-ripened tomatoes work best for this recipe.
Garlic: A small clove goes a long way in building that classic, savory Mexican flavor base. It’s sautéed with the onion to infuse the oil.
Salt: Used in both the sauce and for seasoning the fish before frying. Enhances every flavor in the dish.
Ground Black Pepper: Adds just a touch of heat and warmth to balance the brightness of the tomatoes and peppers.
Oregano: It brings a subtle earthiness to the dish. In Mexico, we often use Mexican oregano, which has citrus and anise notes. If you have it—use it!
Substitute: Mediterranean oregano in a pinch.
Bay leaf: It adds depth and a light herbal aroma. It simmers with the sauce to infuse it with background flavor.
Capers: They add a briny, slightly tangy pop that’s key to the Veracruz sauce. They reflect the influence of Mediterranean ingredients in coastal Mexican cooking.
Tip: Rinse them before adding if they’re very salty.
Green Olives: add richness, saltiness, and texture. Look for pitted, brined green olives—like Manzanilla or Castelvetrano.
Pickled Jalapeños: These give the dish a little kick and a hint of vinegar. Adjust to taste—add more for heat, or leave out if serving kids.
All-Purpose Flour: A light coating of flour helps create a golden crust when pan-frying the fish. It also helps the fish hold its shape when baked in the sauce.
Gluten-Free Option: Use gluten-free flour or cornstarch.
White Wine: Adds acidity and complexity to the sauce. The alcohol cooks off, leaving behind a subtle richness.
Substitute: Chicken broth with a splash of vinegar or lemon juice.
Water: Used to thin out the sauce and allow it to simmer gently. Helps everything meld together.
Rapeseed Oil: Used for both sautéing the vegetables and frying the fish. Choose a neutral oil with a high smoke point.
Substitute: Canola, sunflower, or avocado oil.
More Mexican Seafood Recipes
- Shrimp Tacos with Chipotle Crema
- Baja Fish Tacos
- Camarones a la Diabla (Deviled Shrimp)
Final Thoughts
Pescado a la Veracruzana is one of those comforting Mexican recipes that brings the whole family together. Whether you’re honoring tradition or just looking for a fresh way to serve fish, this dish is full of flavor and heart.
If you try this recipe, please leave a comment and rating below. I’d love to hear how it turned out for you!
Karla x
Pescado a la Veracruzana
Ingredients
- 4 red fish fillets skin on, medium size
- 2 red bell peppers finely diced
- ½ white onion finely diced
- 3 tomatoes medium, finely diced
- 1 garlic clove peleed and chopped
- ¼ cup capers whole
- ½ cup green olives sliced
- 4 slices pickled jalapeños chopped
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 bayleaf
- ¼ cup rapeseed oil
- ¼ cup white wine any type of white wine is fine
- 1 cup water
- ¼ cup all purpose white flour to dust the fish before frying
Instructions
Make the Veracruz Style Sauce
- In a large skillet, heat 3 tablespoons of oil over medium heat. Sauté the onion and garlic for 3 minutes. Add the white wine and simmer for another 2 minutes to let the alcohol evaporate.
- Stir in the tomatoes and red bell peppers. Cook for 3 minutes. Add oregano, bay leaf, capers, olives, jalapeños, ½ teaspoon salt, and 1 cup water. Simmer over low heat for about 15 minutes, stirring occasionally. Remove from heat and set aside.
Prep and Fry the Fish
- In a large plate, combine the remaining salt, black pepper, and flour.
- Pat the fish fillets dry with a paper towel, then lightly dredge them in the seasoned flour.
- Heat the remaining oil in a large skillet over medium heat. Carefully place the fish fillets skin-side down and press gently with a spatula for a few seconds to prevent curling. Fry for 2 minutes per side, until golden brown.
Bake the Fish
- Preheat your oven to 350°F (180°C), fan-assisted.
- In a baking dish, spread a layer of the Veracruz sauce on the bottom. Place the fried fish fillets on top, then pour the remaining sauce over the fish.
- Bake uncovered for 5 minutes until heated through and bubbling.
Notes
Serving Suggestions
- Serve over steamed white rice and warm corn tortillas.
- Pair with a side of black beans or green salad.
- Garnish with fresh cilantro.
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