Pescado a la Veracruzana (Veracruz-Style Fish)
Pescado a la Veracruzana is tender fish simmered in a bright, savory tomato sauce with briny olives, capers, garlic, and a little heat from pickled jalapeños.
Servings: 4
Calories: 277kcal
Ingredients
- 2 tbsps olive oil
- ¼ onion finely diced
- 2 garlic clove finely diced
- 4 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 tbsps capers drained
- 4 tilapia fillets
- salt and pepper
Instructions
- 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.
- Season the fish with salt and pepper.
- Lay the fish on top of the tomato sauce.
- Spoon some of the sauce over the fish.
- Cover and cook over medium-low heat for about 5 minutes, or until the fish is cooked through.
- Serve and enjoy.
Video
Notes
To make Pescado Veracruz, you can indeed use frozen fish. Thaw and use as instructed in the recipe.
Whole olives are fine to use too, but be extra careful if they are not pitted.
Nutrition
Calories: 277kcal | Carbohydrates: 7g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 718mg | Potassium: 773mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1096IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 2mg