Veracruzana Fish
Embark on a culinary journey with Veracruzana Fish, a vibrant Mexican seafood dish bursting with bold flavors and wholesome ingredients. This easy, one-skillet recipe features tender white fish fillets infused with lime juice and simmered in a zesty tomato-based sauce studded with green olives, capers, and pickled jalapeños. Enhanced by the aromatic blend of oregano, bay leaf, and fresh cilantro, the savory sauce beautifully complements the flaky fish. Perfect for a quick weekday dinner, this dish is both healthy and satisfying, especially when served with steamed rice, warm tortillas, or your favorite vegetables. With just 15 minutes of prep time, Veracruzana Fish delivers an authentic, restaurant-quality meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (such as snapper, halibut, or cod)
- 1.5 teaspoons salt
- 0.75 teaspoons black pepper
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 4 medium Roma tomatoes, diced
- 1 cup canned diced tomatoes (with juices)
- 0.5 cup green olives, sliced
- 2 tablespoons capers, drained
- 2 tablespoons pickled jalapeños, chopped
- 1 teaspoon dried oregano
- 1 piece bay leaf
- 0.25 cup fresh cilantro, chopped
- 0.5 cup water or fish stock
Instructions
Season the fish fillets on both sides with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and the lime juice. Set aside to marinate while preparing the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced onion to the skillet and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the fresh diced tomatoes and cook for 5 minutes until they start to break down.
Pour in the canned diced tomatoes with their juices, followed by the sliced green olives, capers, chopped pickled jalapeños, oregano, bay leaf, remaining salt (0.5 teaspoon), and black pepper (0.25 teaspoon). Stir well to combine.
Add the water or fish stock and bring the sauce to a simmer. Allow it to cook for 10 minutes, stirring occasionally, until slightly thickened.
Nestle the fish fillets into the sauce, spooning some sauce over the top of each fillet.
Cover the skillet with a lid and let the fish cook gently for 8-10 minutes, or until the fish flakes easily with a fork.
Remove the bay leaf and discard. Sprinkle the dish with fresh chopped cilantro before serving.
Serve hot with steamed white rice, warm tortillas, or a side of sautéed vegetables.
Nutrition Facts
Calories |
1224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6284 mg | 273% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 22.8 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 407 mg | 31% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3747 mg | 80% | |
*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.
