Pescado a la Veracruzana

Posted on April 23, 2025

Pescado a la Veracruzana is a traditional Mexican dish originating from the coastal state of Veracruz. It features white fish (such as red snapper, sea bass, or tilapia) cooked in a vibrant tomato-based sauce with olives, capers, bell peppers, onions, garlic, and aromatic spices like bay leaves and oregano. The dish is mildly spicy, tangy, and slightly briny, offering a perfect balance of flavors. It’s typically served with rice, warm tortillas, or crusty bread.

Ingredients

• • 1.5 lbs (700g) white fish fillets (red snapper, sea bass, or tilapia)

• • 2 tbsp olive oil

• • 1 medium white onion, sliced

• • 3 garlic cloves, minced

• • 1 green bell pepper, sliced

• • 1 red bell pepper, sliced

• • 4 medium tomatoes, diced (or 1 can of whole tomatoes, crushed)

• • 1/2 cup tomato sauce (optional, for richer sauce)

• • 1/2 cup pitted green olives, sliced

• • 2 tbsp capers, rinsed

• • 2 bay leaves

• • 1 tsp dried oregano (preferably Mexican oregano)

• • 1/2 tsp ground cumin

• • 1/4 tsp cinnamon (optional, for depth)
  • 1 sliced jalapeño or serrano pepper (optional, for added heat)
  • 1/2 cup fish or vegetable broth (or water)
  • Salt & pepper to taste
  • Fresh cilantro or parsley, chopped (for garnish)
  • Lime wedges (for serving)

Execution

1

Prep the Fish: Pat the fish dry and season lightly with salt and pepper. Set aside.

2

Sauté the Aromatics: In a large skillet over medium heat, warm the olive oil. Add the onions and garlic, and cook for 2–3 minutes until they soften.

3

Add Vegetables: Stir in bell peppers and jalapeño (if using), cooking for another 3-4 minutes until slightly tender.

4

Make the Sauce: Add tomatoes, tomato sauce (if using), olives, capers, bay leaves, oregano, cumin, and cinnamon. Simmer for 8-10 minutes until the sauce thickens.

5

Cook the Fish: Gently place fish fillets into the sauce, spooning some over the top. Pour in broth, cover, and simmer on low heat for 8-12 minutes (depending on thickness) until fish flakes easily.

6

Garnish & Serve: Remove bay leaves, garnish with fresh cilantro or parsley, and serve with lime wedges.

Additional tips

• • Best Fish Choices: Firm white fish like red snapper, grouper, or cod work best.

• • Make It Spicier: Add more jalapeños or a pinch of chili flakes.

• • Enhance Flavor: A splash of white wine or a pinch of sugar can balance acidity.

• • Storage: Keeps well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.