Orange Roughy Veracruz
Dive into the vibrant flavors of coastal Mexico with this Orange Roughy Veracruz recipe, a healthy and flavorful dish that's as stunning as it is simple to make. Tender orange roughy fillets are gently simmered in a zesty tomato-based sauce loaded with bold ingredients like green olives, capers, pickled jalapeños, and fresh oregano. The bright acidity of lime juice and the finishing touch of fresh cilantro give it a refreshing zip, while the dish's simmering technique ensures perfectly flaky and moist fish every time. Ready in just 40 minutes, this one-pan masterpiece is perfect served with steamed rice or warm tortillas, making it an ideal choice for an elevated weeknight dinner. Packed with Mediterranean-inspired flavors, Orange Roughy Veracruz is a must-try for seafood lovers looking for a wholesome twist on a classic recipe.
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Recipe Information
Ingredients
- 4 fillets (6 ounces each) Orange roughy fillets
- 2 tablespoons Olive oil
- 1 medium (diced) White onion
- 4 minced Garlic cloves
- 4 medium (diced) Roma tomatoes
- 0.5 cup (sliced) Green olives
- 2 tablespoons Capers
- 2 tablespoons (sliced) Pickled jalapeños
- 1 teaspoon Fresh oregano leaves
- 1 whole Bay leaf
- 0.5 cup Vegetable or fish stock
- 2 tablespoons Fresh lime juice
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Pat the orange roughy fillets dry with paper towels and season both sides lightly with salt and pepper. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the diced Roma tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the tomatoes start to break down and form a sauce.
Stir in the sliced green olives, capers, pickled jalapeños, fresh oregano, and the bay leaf. Pour in the vegetable or fish stock and bring the mixture to a gentle simmer.
Nestle the seasoned orange roughy fillets into the sauce. Spoon some of the sauce over the top of the fish, cover the skillet with a lid, and let the fish simmer gently for 8-10 minutes, or until it is opaque and flakes easily with a fork.
Remove the skillet from the heat. Discard the bay leaf and drizzle fresh lime juice over the fish and sauce. Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the Orange Roughy Veracruz hot, garnished with freshly chopped cilantro. Pair it with steamed rice or warm tortillas for a complete meal.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 4011 mg | 174% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 12.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1182 mg | 25% | |
*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.
