Entree: Mexico – Gulf Coast Mexico (Veracruz) – Pescado a la Veracruzana

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 18 min

Total 1 hr

Ingredients

- 4 fish fillets (firm white fish such as red snapper, sea bass, or grouper), approx. 6 oz (170 g) each, total approx. 24 oz (680 g)
- Salt and freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour, for light dredge (optional)
- 3 tbsp (45 ml) olive oil, plus 1 tbsp (15 ml) for rice
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 1 large white onion, thinly sliced
- 3 cloves garlic, minced
- 1 small green bell pepper, seeded and thinly sliced
- 1 jalapeño, seeded and thinly sliced (optional for mild heat)
- 2 lb (900 g) ripe plum tomatoes, cored and roughly chopped, or 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine (or additional fish/chicken stock)
- 1/2 cup (120 ml) fish stock or low-sodium chicken stock (or water)
- 1 bay leaf
- 1 tsp (5 g) dried Mexican oregano (or regular oregano)
- 1/2 cup (75 g) pitted green olives, halved (Manzanilla or Queen-style)
- 2 tbsp (30 ml) capers, drained
- 1 tbsp (15 ml) fresh lemon juice (or lime)
- 1/4 cup (15 g) chopped fresh parsley or cilantro, plus extra for garnish
- Lime wedges, for serving
For the rice (makes 4 servings):
- 1 1/2 cups (285 g) long-grain white rice, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 3 cups (720 ml) water or low-sodium chicken stock
- 1/2 tsp salt

Instructions

Short Description:
Pescado a la Veracruzana is a Gulf Coast main course of firm white fish simmered in a bright tomato sauce with olives and capers, served here with simple Mexican-style white rice to make a complete meal.

Regional Notes:
This Veracruz version centers on a tomato-onion-garlic sauce studded with green olives and capers (the defining Veracruzana elements) and may use any firm white fish rather than only red snapper (huachinango). The sauce is brighter and less smoky than inland versions and often finishes with fresh herbs and lemon.

1. Prepare the rice: in a medium saucepan, heat 2 tbsp (30 ml) oil over medium heat. Add the chopped onion and 2 cloves garlic; cook until soft and translucent, 3–4 minutes. Add the rinsed rice and stir to coat for 1–2 minutes. Add 3 cups (720 ml) water or stock and 1/2 tsp salt; bring to a boil, reduce to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes; fluff with a fork.
2. While the rice cooks, season the fish fillets with salt and pepper. Lightly dredge in the 1/4 cup (30 g) flour, shaking off excess (optional — dredge only if you want a slight crust).
3. Heat 3 tbsp (45 ml) olive oil in a large ovenproof skillet over medium-high heat. Add the fish fillets and sear 1–2 minutes per side until lightly golden but not fully cooked. Transfer fillets to a plate; leave any pan juices in skillet.
4. In the same skillet over medium heat, add the sliced onion, bell pepper, and jalapeño. Cook, stirring, until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
5. Add the chopped fresh tomatoes (or canned crushed tomatoes), white wine, and fish stock to the skillet. Stir in the bay leaf and 1 tsp (5 g) dried oregano. Bring the sauce to a gentle simmer and cook 8–10 minutes until it thickens slightly and the tomatoes are cooked down.
6. Stir in the 1/2 cup (75 g) halved green olives and 2 tbsp (30 ml) drained capers. Taste and adjust seasoning with salt and pepper. If using, stir in 1 tbsp (15 ml) lemon juice.
7. Nestle the seared fish fillets into the simmering sauce, spooning sauce over the top so each fillet is partly covered. If the skillet is ovenproof, transfer to a preheated 375°F (190°C) oven and bake 8–10 minutes until the fish is opaque and flakes easily. If not ovenproof, cover skillet and simmer gently on stovetop 8–10 minutes.
8. Remove from oven, discard bay leaf, and stir in 2 tbsp (30 g) unsalted butter (optional) and 1/4 cup (15 g) chopped fresh parsley or cilantro for brightness.
9. To serve: plate a portion of rice and top with a fish fillet and generous spoonfuls of sauce. Garnish with additional chopped parsley or cilantro and lime wedges. Serve immediately.