Pescado a la Veracruzana
Pescado a la Veracruzana is a vibrant and flavorful Mexican dish featuring white fish cooked in a tangy tomato sauce with olives, capers, and peppers. It’s a delightful blend of tangy, savory flavors.
Nutrition
Calories: 250cal
Carbohydrate: 10g
Protein: 24g
Fat: 14g
Cholesterol: 60mg
Sodium: 890mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 white fish fillets (such as snapper or tilapia), about 6 oz each
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cups canned diced tomatoes, undrained
- 1/2 cup green olives, pitted and sliced
- 2 tablespoons capers, drained
- 2 bay leaves
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lime juice
Instructions
- Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper. This helps the flavors penetrate the fish better.
- Heat olive oil in a large, non-stick skillet over medium heat. Add the fish fillets and cook for 3-4 minutes per side or until golden brown. Remove the fish from the skillet and set aside. Tip: Do not overcrowd the pan; work in batches if necessary to ensure even cooking.
- In the same skillet, add the onions and garlic, and sauté for about 2 minutes until the onions are translucent. Stir frequently to prevent burning.
- Add the red and green bell peppers to the skillet, and cook for 3-4 minutes until they begin to soften.
- Stir in the diced tomatoes with their juice, olives, capers, bay leaves, oregano, and cumin. Bring the mixture to a gentle simmer. This creates a rich, flavorful sauce for the fish.
- Reduce the heat to low, return the fish fillets to the skillet, nestling them in the sauce. Cover and cook for 10-12 minutes or until the fish is cooked through and flakes easily with a fork. Tip: Use a spoon to gently baste the fish with the sauce every few minutes.
- Remove the skillet from heat. Discard the bay leaves. Sprinkle with fresh parsley and lime juice before serving. Serving tip: Pescado a la Veracruzana pairs well with white rice or warm tortillas.
