Olive oil Onion Garlic Tomatoes Pickled jalapeño Dried oregano Bay leaf Olives Capers drained Tilapia fillets Salt Pepper
The sauce for Veracruz-style Fish is so flavorful that will take away that yucky frozen fish flavor.
I used fresh tomatoes, but you can also use a can of stewed tomatoes to make this recipe.
Chop the other ingredients as well, just to add them to the pan and cook them.
Mash the tomatoes, add pickled jalapeños, oregano, bay leaf, olives, and capers. Let everything simmer for 2 minutes. Season the fish with salt and pepper.
On the left is chile güero. It’s a milder chile and not very spicy. Traditionally, Fish Veracruz uses this chile. To substitute it, use pickled jalapeño instead.
Serve with a side of rice, veggies, and lime wedges. The Pescado a la Veracruzana come out just as tasty.