Pescado a la Veracruzana or fish in the style of Veracruz is a simple dish that comes together in under 45 minutes and works with almost any type of fish. Despite its uncomplicated preparation it’s one of those perfect dishes that is light, yet full of flavor, while festive enough to serve to dinner guests.
The list of ingredients reads more like it originated around the Mediterranean than the Gulf of Mexico, but as the name implies, it’s a regional specialty from the southeastern Mexican state of Veracruz. A coastal area, Veracruz is known for its abundant seafood and a rich culinary history heavily influenced by Spain. There’s a good reason for this. Veracruz where Hernán Cortés established the first Spanish colony nearly five hundred years ago.
I used swordfish steaks tonight because that’s what was on sale, but this is great with almost any type of fish, including red snapper (huachinango), halibut (hipogloso), skate (raya), and salmon (salmón). The Veracruz sauce also makes a superb accompaniment for other types of seafood such as mussels and scallops.
Tonight, I served this Espadon a la Veracruzana with a side of arroz con puerco, but it would be just as tasty with some yuca or homemade corn tortillas .
📖 Recipe
Equipment
Units
Ingredients1x2x3x
- 4 fillets white-meat fish (snapper, cod, or halibut)
- 2 tablespoons olive oil for Veracruz sauce
- 1 small onion diced
- 4 large cloves garlic minced
- 3 medium tomatoes diced
- 1 Serrano chili minced
- ½ cup pitted green olives slice in half
- ⅓ cups capers in brine drained
- ½ teaspoon Mexican oregano
- ¼ teaspoon marjoram
- 1 bay leaf
- ½ teaspoon kosher salt
- Salt for seasoning fish
- Pepper for seasoning fish
- 2 tablespoons cilantro minced
- 1 lime sliced into wedges
Instructions
- For the Veracruz sauce, fry the 1 small onion and 4 large cloves garlic in 2 tablespoons olive oil until soft and translucent. Add the 3 medium tomatoes , 1 Serrano chili , ½ cup pitted green olives , ⅓ cups capers in brine , ½ teaspoon Mexican oregano , ¼ teaspoon marjoram and 1 bay leaf . Cook over medium high heat for about 20 minutes to reduce the amount of liquid and concentrate the flavors. Taste it and add ½ teaspoon kosher salt as needed (about ½ tsp of kosher salt should do it).
- To get the fish crisp and brown on the outside, you need to get the surface very dry, use paper towels and try to get as much moisture off the surface as possible. Start heating a cast iron pan over medium high heat.
- When the pan is very hot, lightly Salt and Pepper both sides of the fish. Add a splash of oil to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges and no longer sticks to the pan. Gently flip and brown the other side. If you’re cooking thicker cuts of fish, the center should read 125 degrees F on an instant read thermometer.
- When it’s cooked, plate the fish. Stir the minced 2 tablespoons cilantro into the sauce. Cover the the fish with the Veracruz sauce and garnish with some spare cilantro leaves and a wedge of 1 lime .
Nutrition Facts
Fish Veracruz (Pescado Veracruzana)
Equipment
- 1 10-inch Non-stick Frying Pan
- 1 10-inch cast iron skillet
- 1 Spatula
- 1 Turner (Spatula)
Ingredients
- 4 fillets white-meat fish (snapper, cod, or halibut)
- 2 tablespoons olive oil for Veracruz sauce
- 1 small onion diced
- 4 large cloves garlic minced
- 3 medium tomatoes diced
- 1 Serrano chili minced
- ½ cup pitted green olives slice in half
- ⅓ cups capers in brine drained
- ½ teaspoon Mexican oregano
- ¼ teaspoon marjoram
- 1 bay leaf
- ½ teaspoon kosher salt
- Salt for seasoning fish
- Pepper for seasoning fish
- 2 tablespoons cilantro minced
- 1 lime sliced into wedges
Instructions
- For the Veracruz sauce, fry the 1 small onion and 4 large cloves garlic in 2 tablespoons olive oil until soft and translucent. Add the 3 medium tomatoes , 1 Serrano chili , ½ cup pitted green olives , ⅓ cups capers in brine , ½ teaspoon Mexican oregano , ¼ teaspoon marjoram and 1 bay leaf . Cook over medium high heat for about 20 minutes to reduce the amount of liquid and concentrate the flavors. Taste it and add ½ teaspoon kosher salt as needed (about ½ tsp of kosher salt should do it). 2 tablespoons olive oil, 1 small onion, 4 large cloves garlic, 3 medium tomatoes, 1 Serrano chili, ½ cup pitted green olives, ⅓ cups capers in brine, ½ teaspoon Mexican oregano, ¼ teaspoon marjoram, 1 bay leaf, ½ teaspoon kosher salt
- To get the fish crisp and brown on the outside, you need to get the surface very dry, use paper towels and try to get as much moisture off the surface as possible. Start heating a cast iron pan over medium high heat. 4 fillets white-meat fish
- When the pan is very hot, lightly Salt and Pepper both sides of the fish. Add a splash of oil to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges and no longer sticks to the pan. Gently flip and brown the other side. If you’re cooking thicker cuts of fish, the center should read 125 degrees F on an instant read thermometer. Salt, Pepper
- When it’s cooked, plate the fish. Stir the minced 2 tablespoons cilantro into the sauce. Cover the the fish with the Veracruz sauce and garnish with some spare cilantro leaves and a wedge of 1 lime . 2 tablespoons cilantro, 1 lime
