Teresa's Recipes
Pescado a la Veracruzana
Pescado a la Veracruzana is a vibrant and aromatic dish hailing from the coastal region of Veracruz, Mexico. This delightful recipe features succulent white fish fillets bathed in a rich, tangy tomato sauce, enhanced by the briny notes of olives and capers. The combination of fresh ingredients, including zesty jalapeños and fragrant herbs, creates a symphony of flavors that transport you straight to the sunny shores of Mexico. Perfect for a family dinner or a special occasion, this dish embodies the heart and soul of Mexican coastal cuisine.
Ingredients
- 4 (6-ounce) fillets White fish fillets (such as tilapia or snapper)
- to taste Salt
- to taste Black pepper
- 1 teaspoon Dried oregano
- 2 Bay leaves
- 1 (remove seeds for less heat) Jalapeño, finely chopped
- 2 tablespoons Capers, rinsed
- 1/2 cup Green olives, pitted and sliced
- 4 medium (or 1 can of diced tomatoes) Tomatoes, diced
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 tablespoons Olive oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Calories: 280
- Fat: 12g
- Carbs: 15g
- Protein: 30g
- Sodium: 450mg
- Sugar: 3g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 5 minutes.
- Stir in the diced tomatoes, sliced olives, rinsed capers, chopped jalapeño, bay leaves, dried oregano, salt, and pepper. Cook the mixture for 10 minutes, stirring occasionally, until the tomatoes break down into a sauce.
- Gently add the fish fillets to the skillet, spooning some of the sauce over the top to ensure they are well-coated.
- Cover the skillet with a lid and let it simmer for 15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve the fish hot, generously spooning the sauce over the top.
Tips
- For added depth of flavor, consider marinating the fish in lime juice and a pinch of salt for 30 minutes before cooking.
- This dish pairs beautifully with a side of Mexican rice or fresh corn tortillas to soak up the delicious sauce.