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A plated dish of Pescado a la Veracruzana featuring white fish in tomato sauce with green olives and capers, garnished with fresh parsley on a light background.

Pescado a la Veracruzana

A classic Mexican recipe featuring tender white fish simmered in a robust tomato sauce with olives, capers, and fresh citrus. Perfect for a vibrant, flavorful dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 280 kcal

Equipment

  • Large skillet with lid
  • Cutting Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Spatula or wooden spoon

Ingredients
  

Main Ingredients

  • 1.5 pounds firm white fish fillets (snapper, grouper, or halibut) pat dry and seasoned with salt and pepper
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, deseeded and finely chopped use serrano for extra heat if desired
  • 2 cups chopped fresh tomatoes (or high-quality crushed tomatoes)
  • ½ cup green olives, sliced
  • 2 tbsp capers
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • Pinch sugar optional, to balance acidity
  • Salt and black pepper to taste
  • ½ lime, juiced
  • ¼ cup white wine or fish stock optional, for thinning the sauce

Garnish

  • Chopped cilantro or parsley for garnish

Instructions
 

  • Season the fish fillets with salt and pepper and set aside for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté until translucent, about 3-4 minutes.
  • Add minced garlic and chopped jalapeño; cook for another minute until fragrant.
  • Stir in the chopped tomatoes and let them break down for 5-7 minutes. Then add the olives, capers, oregano, and thyme. Pour in the white wine or fish stock if using, and season with a pinch of sugar, salt, and pepper.
  • Gently place the fish fillets into the sauce, spooning some sauce over the top. Cover and simmer for 8-10 minutes, until the fish easily flakes with a fork.
  • Finish by stirring in the lime juice. Garnish with chopped cilantro or parsley and serve hot with your choice of rice, tortillas, or crusty bread.

Notes

For a spicier dish, keep some seeds in the jalapeño or add an extra pepper. Roasting the tomatoes with garlic and olive oil before adding them can add extra depth of flavor.

Nutrition

Calories: 280kcalCarbohydrates: 10gProtein: 35gFat: 10gSaturated Fat: 2gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 50mgIron: 1.8mg
Keyword Capers, Fish, Olives, Pescado a la Veracruzana, Seafood, Tomato Sauce, Veracruz
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