Veracruz-style fish was born in the port of Veracruz, fusing Spanish techniques with indigenous and African ingredients from the Gulf of Mexico. The tomato sauce with olives and capers reflects the Mediterranean heritage adapted to the tropics. It is one of the most emblematic seafood dishes of Mexico.
Mexican
Veracruz-style fish
Veracruz-style fish with tomato sauce, olives, capers and jalapeno.
- Mexico
- MAIN COURSES
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 34 g
- Fiber 3 g
- Carbohydrates 12 g
- Fat 16 g
- Sodium 680 mg
Story behind the dish
Preparation
Veracruz-style fish is a Mexican preparation with easy difficulty. Reserve about 45 minutes in total (20 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 grouper or sea bass fillets, 180 g.
- Have ready: 400 g of chopped ripe tomato.
- Have ready: 1 red onion julienned.
- Have ready: 2 sliced jalapeno peppers.
- Have ready: 100 g pitted green olives.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Season the fillets with salt and pepper and brown them for 2 minutes on each side in a frying pan with…
Season the fillets with salt and pepper and brown them for 2 minutes on each side in a frying pan with oil; reserve.
-
In the same pan
In the same pan, sauté onion, garlic and jalapeno for 5 minutes until softened.
-
Add tomato
Add tomato, oregano, olives and capers; Cook for 10 minutes until the sauce thickens. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
-
Place the fillets in the sauce
Place the fillets in the sauce, cover and cook over low heat for 8-10 minutes.
-
Adjust the salt and add chopped cilantro at the end without cooking.
Adjust the salt and add chopped cilantro at the end without cooking. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
-
Serve with white rice
Serve with white rice, lime wedges and warm tortillas.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.