📝 About This Recipe
Transport your senses to the Gulf of Mexico with this iconic fusion of Spanish and Indigenous Mexican flavors. This vibrant dish features tender white fish simmered in a robust, zesty tomato sauce accented with briny capers, salty olives, and the subtle heat of pickled jalapeños. It is a masterpiece of 'Mestizo' cuisine, offering a complex balance of acidity and savory depth that makes it the crown jewel of Veracruz seafood.
🥗 Ingredients
The Fish
- 1.5 lbs Red Snapper Fillets (skin-on preferred, or use sea bass or halibut)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Veracruzana Sauce
- 3 tablespoons Extra Virgin Olive Oil (Spanish oil works beautifully here)
- 1 medium White Onion (thinly sliced into half-moons)
- 4 pieces Garlic Cloves (thinly sliced)
- 1.5 lbs Roma Tomatoes (seeded and diced, or 1 can of fire-roasted tomatoes)
- 1/2 cup Manzanilla Olives (pitted and halved)
- 3 tablespoons Capers (drained and rinsed)
- 2-3 pieces Pickled Jalapeños (sliced into strips, plus 1 tbsp of the pickling juice)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 2 pieces Bay Leaves (dried)
- 1 small piece Cinnamon Stick (optional, for authentic aromatic depth)
- 1/2 cup Vegetable or Fish Stock (low sodium)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Raisins (optional, for a traditional touch of sweetness)
👨🍳 Instructions
-
1
Pat the fish fillets dry with paper towels. Season both sides with lime juice, salt, and pepper. Set aside at room temperature for 15 minutes while you prepare the sauce base.
-
2
In a large, deep skillet or heavy-bottomed pan, heat the olive oil over medium heat until shimmering.
-
3
Add the sliced onions and sauté for 5-6 minutes until they become translucent and slightly softened, but not browned.
-
4
Stir in the sliced garlic and cook for another 60 seconds until fragrant.
-
5
Add the diced tomatoes to the pan. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
-
6
Stir in the olives, capers, jalapeños, jalapeño juice, oregano, bay leaves, cinnamon stick, and raisins (if using). This creates the signature 'sweet-and-sour' profile of Veracruz.
-
7
Pour in the stock. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook for 10 minutes to allow the flavors to meld.
-
8
Taste the sauce. Adjust salt and pepper as needed, keeping in mind that the olives and capers add significant saltiness.
-
9
Nestle the fish fillets into the sauce, spooning some of the liquid and aromatics over the top of the fish.
-
10
Cover the skillet with a tight-fitting lid. Poach the fish for 6-8 minutes (depending on thickness) until the flesh is opaque and flakes easily with a fork.
-
11
Remove the bay leaves and the cinnamon stick from the sauce.
-
12
Garnish generously with fresh chopped parsley and a final drizzle of olive oil before serving directly from the pan.
💡 Chef's Tips
Always pat your fish completely dry before seasoning to ensure the texture remains firm and doesn't become mushy. Mexican oregano is citrusy and savory; if you must use Mediterranean oregano, use slightly less as it is more floral. For a deeper flavor, you can lightly sear the fish for 1 minute per side in a separate pan before adding it to the sauce. Don't skip the pickled jalapeño juice—it provides the essential acidity that cuts through the richness of the olive oil. If the sauce becomes too thick before adding the fish, add an extra splash of stock or water to keep it saucy.
🍽️ Serving Suggestions
Serve over a bed of fluffy white Mexican rice to soak up the delicious tomato broth. Pair with warm, crusty bolillo rolls or a baguette for dipping into the sauce. A side of buttery sliced avocado adds a creamy contrast to the briny sauce. Enjoy with a crisp, chilled glass of Albariño or a cold Mexican lager with a lime wedge. Serve with a simple side of roasted chayote or steamed green beans for a light, healthy meal.