Mexican Cuisine

Pescado a la Veracruzana Recipe- Mexican Special

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Pescado a la Veracruzana Recipe- Mexican Special

Pescado a la Veracruzana is a classic Mexican fish dish where tender white fish fillets are simmered in a zesty Veracruz-style tomato olive sauce. This easy fish recipe blends garlic, olives, capers, and mild chilies for a perfect balance of tangy, salty, and slightly spicy flavors. A staple of authentic Mexican cuisine, it’s best served hot with steamed rice, warm tortillas, or crusty bread for a satisfying meal.

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min

Grilled Chicken Burrito Bowl Ingredients:

Pescado a la Veracruzana Ingredients:

  • 4 white fish fillets (e.g., snapper, tilapia, or cod)
  • 2 tbsp olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 2 cups chopped tomatoes (fresh or canned)
  • 1/2 cup green olives, pitted and sliced
  • 2 tbsp capers, rinsed
  • 1 small jalapeño or green chili, sliced (optional)
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 cup white wine or fish stock
  • Salt and black pepper, to taste
  • Fresh parsley or cilantro, chopped for garnish
  • Lime wedges, for serving

Pescado a la Veracruzana Instructions:

1

Heat olive oil in a skillet over medium heat; sauté onions until translucent.

2

Add garlic, oregano, and cumin; cook until fragrant.

3

Stir in chopped tomatoes, olives, capers, and sliced chili; simmer for 5–7 minutes.

4

Season fish fillets with salt and pepper; gently place them in the sauce.

5

Pour in white wine or fish stock; cover and simmer for 10–12 minutes until fish is cooked through.

6

Adjust seasoning to taste.

7

Garnish with chopped parsley or cilantro.

8

Serve hot with steamed rice, warm tortillas, or crusty bread.

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