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Pescado a la Veracruzana- White Fish in a Veracruz Sauce

User Rating 5 Star Rating (3 Reviews)

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Veracruz is one of the first places the Spanish settled in Mexico and that is evident in the delicious Mediterranean influence in

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients:

  • 2 tablespoons of olive oil, divided
  • half of one onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 4 large tomatoes, chopped
  • 2 green chiles, roasted and chopped
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 12 large green olives, cut in half
  • 2 tablespoons green capers
  • 4 pieces of fresh, white fish

Preparation:

Drizzle one tablespoon of olive oil into a large sauce pan. Heat it over medium-high heat and add in the onions. Saute the onions until they become translucent, about 2 minutes. Lower the heat to medium and add in the garlic. Add in the tomatoes and green chiles and continue to stir and cook them. Reduce the heat again to medium-low and add the remaining ingredients, except for the fish. Simmer the sauce for 10-15 minutes. While the sauce is simmering, heat another pan over medium heat and drizzle the bottom with the remaining one tablespoon of olive oil. Place the fish in the pan and lightly season each piece with a pinch of salt and pepper. Cook for 3-6 minutes on each side, or until it is cooked through. The cooking time will vary depending on how thick each cut of fish is. When the fish and sauce are ready, place a piece of fish on a plate and top with 1/4 of the sauce.
User Reviews

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 5 out of 5
Love it, Member mhaus7

I have been making this dish for years (with variations) and it's always been good. What I don't understand is I thought the inspiration was French.

2 out of 5 people found this helpful.

See all 3 reviews

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