Description
Fish in Veracruz Sauce is a vibrant, flavorful Mexican main-course featuring succulent white fish fillets simmered in a zesty tomato-based sauce bursting with olives, capers, herbs, and peppers. This classic dish masterfully combines the briny and tangy notes of Mediterranean ingredients with local Mexican flavors—making it a delicious, light, and healthy option for weeknight dinners or festive gatherings.
Ingredients
Units
Scale
For the Fish
- 4 white fish fillets (such as snapper, cod, or grouper), about 6 oz each
- Salt and black pepper, to taste
- 2 tablespoons lime juice
For the Veracruz Sauce
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 large red bell pepper, thinly sliced
- 1 jalapeño, seeded and finely chopped
- 1 (14-oz) can diced tomatoes, undrained (or 2 cups fresh tomatoes, chopped)
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 1/4 cup fresh cilantro or parsley, chopped
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
Instructions
- Marinate the Fish: Season the fish fillets on both sides with salt, pepper, and lime juice. Set aside for at least 10 minutes while you prepare the sauce, allowing the flavors to penetrate the fish and enhance its tenderness.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the sliced onions and fry until they start to soften and turn translucent, about 4 minutes. Stir in the minced garlic, bell pepper, and jalapeño; cook for another 2-3 minutes until fragrant and slightly softened.
- Add Tomatoes and Seasonings: Pour in the diced tomatoes (with their juices), stirring well to combine. Add olives, capers, bay leaves, oregano, cumin, and sugar (if using). Sprinkle with salt and a few grinds of black pepper, then let the mixture simmer uncovered for 8-10 minutes to blend the flavors and reduce slightly.
- Cook the Fish: Nestle the marinated fish fillets gently into the simmering sauce. Spoon a bit of sauce over each fillet. Cover the pan and simmer for 8-12 minutes, or until the fish is opaque and flakes easily with a fork.
- Finish and Serve: Remove the bay leaves. Sprinkle the finished dish with fresh cilantro or parsley. Serve the fillets with plenty of sauce spooned over the top, accompanied by rice or warm tortillas if desired.
Notes
- Use any firm white fish fillets that hold their shape well, such as snapper, cod, or tilapia.
- Adjust the level of heat by increasing or decreasing the jalapeño, or substitute with a milder chili.
- The sauce can be made ahead and refrigerated for up to 2 days to develop its flavors.
- This dish pairs well with white rice, roasted potatoes, or steamed vegetables.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 290
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 65mg
