Disclosure: This is a sponsored post in partnership with Ralphs. As always, all opinions are mine and mine alone.
Pescado a la Veracruzana. Veracruz-Style Fish.
Once when I lived in Tabasco, Mexico, my friend, Esme, wanted to do a road trip to Veracruz. We jumped in Esme’s old, beat up truck and started on the 5-hour drive. There was no AC in the truck. Despite the intense heat and humidity of Southern Mexico, we rolled the windows down. After a few hours, we were drenched in sweat and gulping water by the gallons. Then Esme pulled over and said she couldn’t drive anymore. Heat exhaustion had kicked in and she was about to pass out. The problem: I didn’t drive stick shift! I got behind the wheel. Clunk… the engine shut off. Clunk… Clunk.. It turned off again. On the third time, no clunk and somehow it started going. I drove to the nearest village where we recovered. Whenever I make this dish, I vividly remember the time I learned to drive stick shift.
I’m a big Ralphs fan – I have the cheerleading outfit and the foam finger to prove it. 🙂 It has all the ingredients to make my Pescado a la Veracruzana. You can also use a can of stewed tomatoes. I’m using fresh tomatoes because they were on sale. Gotta a save my pesos whenever I can.
Pescado a la Veracruzana is a savory dish with delicious bites of olive and briny capers. Yum! Yum! I used frozen tilapia. Yes, that’s right, my friends, FROZEN fish! Somehow in the tomato sauce, you can’t really taste the frozenness because Frosty the Snowman does not do Mexican. You can also use red snapper, sea bass, trout, or flounder. Nothing too fishy or oil rich. Grease is NOT the word that you’ve heard here.
Transfer the tomato mixture to a large casserole dish and place the fish on top. Add some salt to the fish and bake for 15 minutes or until fish is done. Notice how I’m not using a lot of salt? That’s because you don’t need add extra salt. The olives and capers are salty enough.
Pescado a la Veracruzana will blow your tastebuds away. It’s a favorite during Lent with just the right amount of spice. This dish is also perfect for summer or when you are trying to get ready for summer. Wink. Wink. Serve with a side of rice and lime wedges. Enjoy!
- 2 tablespoons olive oil
- ¼ onion, finely diced
- 2 garlic clove, finely diced
- 6 Roma tomatoes, diced (or 1 can stewed tomatoes)
- 4 pickled jalapeño, finely diced
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ cup olives, sliced
- 2 tablespoons capers, drained
- 4 tilapia fillets
- Salt and pepper
- Preheat oven 350 F degrees.
- Heat the olive oil in a large pan.
- Add the onion and garlic.
- Stir for one minute.
- Add the tomatoes.
- Mash the tomatoes using a potato masher. If using canned tomatoes, skip this step.
- Add pickled jalapeños, oregano, bay leaf, olives, and capers.
- Let everything simmer for 2 minutes.
- If the sauce becomes too thick, add a splash of water to thin it out.
- In a large casserole dish, add the tomato mixture and top with the fish.
- Season the fish with salt and pepper.
- Spoon some of the sauce over the dish.
- Bake for 15 minutes or until fish is fully cooked.