Fillet a La Veracruzana
Bright, zesty, and brimming with coastal Mexican flavors, Fillet a la Veracruzana is a delectable seafood dish that transforms simple white fish fillets into a savory masterpiece. This vibrant recipe features tender snapper or cod fillets marinated in lime juice, then smothered in a Veracruz-style sauce made with ripe tomatoes, briny green olives, tangy capers, and a touch of heat from pickled jalapeños. Simmered with aromatic garlic, onions, oregano, and a hint of bay leaf, the sauce perfectly complements the delicate fish, creating a flavorful and satisfying meal. Ready in just 45 minutes, this easy yet elegant dish is ideal for weeknight dinners or special occasions. Serve Fillet a la Veracruzana with fluffy white rice or crusty bread to soak up every delicious bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (such as snapper or cod)
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 3 cloves garlic cloves, minced
- 4 medium ripe tomatoes, diced
- 0.5 cup green olives, sliced
- 2 tablespoons capers, rinsed
- 2 tablespoons pickled jalapeños, sliced
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.5 cup chicken stock or water
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Drizzle the fillets with lime juice and season with salt and black pepper. Set aside to marinate briefly while preparing the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for 1 minute until fragrant, being careful not to let it burn.
Stir in the diced tomatoes, sliced green olives, capers, pickled jalapeños, oregano, and the bay leaf. Pour in the chicken stock or water and stir to combine.
Reduce the heat to low and simmer the sauce for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
In a separate non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the fish fillets and cook for 3-4 minutes on each side until lightly browned and cooked through. Be gentle when flipping to prevent breaking.
Transfer the cooked fish fillets to the skillet with the Veracruzana sauce, gently spooning some sauce over the top of the fish. Cover and let simmer for an additional 5 minutes so the flavors can meld together.
Carefully plate the fish fillets, spooning additional sauce over them. Garnish with freshly chopped parsley or cilantro and serve immediately. This dish pairs well with white rice or crusty bread.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5857 mg | 255% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.9 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 311 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3016 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
