Pescado a la Veracruzana
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!
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.