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Home ► Recipes ► Mexican

Fish Veracruz (Pescado Veracruzana)

Updated: 01.20.22 | Marc Matsumoto | 34 Comments

4.78 from 9 votes
Pescado a la Veracruzana literally means fish in the style of Veracruz. Fish Veracruz is light, colorful and simple Mexican dish with tomatoes, capers and olives.
Recipe

Pescado a la Veracruzana or fish in the style of Veracruz is a simple dish that comes together in under 30 minutes and works with almost any type of fish. Despite its uncomplicated preparation it's one of those perfect dishes that is light, yet full of flavour, while festive enough to serve to dinner guests.

The list of ingredients reads more like it originated around the Mediterranean than the Gulf of Mexico, but as the name implies, it's a regional specialty from the southeastern Mexican state of Veracruz. A coastal area, Veracruz is known for it's abundant seafood and a rich culinary history heavily influenced by Spain, and there's a good reason for this. Veracruz where Hernán Cortés established the first Spanish colony nearly five hundred years ago.

I used swordfish steaks tonight because that's what was on sale, but this is great with almost any type of fish, including red snapper (huachinango), halibut (hipogloso), skate (raya), and salmon (salmón). The Veracruz sauce also makes a superb accompaniment for other types of seafood such as mussels and scallops.

Tonight, I served this Espadon a la Veracruzana with a side of arroz con puerco but it would be just as tasty with some yuca or homemade corn tortillas.

📖 Recipe

Fish Veracruz (Pescado Veracruzana)

4.78 from 9 votes
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Ingredients 

  • 4 fillets white-meat fish (snapper, cod, or halibut)
  • 1 small onion diced
  • 4 large cloves garlic minced
  • 3 medium tomatoes diced
  • 1 Serrano chili minced
  • ½ cup pitted green olives slice in half
  • ⅓ cups capers in brine drained
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon marjoram
  • 1 bay leaf
  • ¼ teaspoon salt
  • 2 tablespoons cilantro minced
  • 1 lime sliced into wedges

Instructions

  • For the Veracruz sauce, fry the onions and garlic in a couple tablespoons of olive oil until soft and translucent. Add the tomatoes, chili, olives, capers, oregano, marjoram and bay leaf. Cook over medium high heat for about 20 minutes to reduce the amount of liquid and concentrate the flavours. Taste it and add salt as needed (about ½ tsp of kosher salt should do it).
  • To get the fish crisp and brown on the outside, you need to get the surface very dry, use paper towels and try to get as much moisture off the surface as possible. Start heating a cast iron pan over medium high heat.
  • When the pan is very hot, lightly salt and pepper both sides of the fish. Add a splash of oil to the pan and swirl to coat. Put the fish into the pan and do not touch until it starts turning brown around the edges and no longer sticks to the pan. Gently flip and brown the other side. If you're cooking thicker cuts of fish, the center should read 125 degrees F on an instant read thermometer.
  • When it's cooked, plate the fish. Stir the minced cilantro into the sauce. Cover the the fish with the Veracruz sauce and garnish with some spare cilantro leaves and a wedge of lime.
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Comments

    4.78 from 9 votes (8 ratings without comment)

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    Recipe Rating




  1. Chris Gilbey says

    June 06, 2023 at 9:51 pm

    5 stars
    This is a superb recipe! Made it this evening, using small Ocean Perch fillets. I didn't have the chili from the recipe so used half a habanero, chopped up. It was beautiful.

    Reply
    • Marc says

      June 07, 2023 at 9:36 am

      Hi Chris I'm happy to hear you enjoyed this. I posted this 14 years ago so it's good to hear it still holds up. Good call on the habanero!

      Reply
  2. Claire says

    April 20, 2019 at 1:14 am

    This is a great recipe. We have made several different recipes of this and this was by far the best. I made it exactly as written, which I like to do first before “tweaking” it...so many people change the recipe into something completely different! BUT, I had some left over fresh chard and collard greens and added that, and it was great. We used the left over sauce for a Veracruzano version of shakshuka for breakfast. Thanks

    Reply
    • Marc Matsumoto says

      April 22, 2019 at 8:40 pm

      Hi Claire, I' m so glad to hear you enjoyed this. It's such an old recipe(made this back in 2007), but it's good to hear that someone is still using it.

      Reply
  3. Thomas Abraham says

    November 16, 2015 at 9:49 pm

    ...

    Read More: norecipes.com/fish-veracruz-recipe-pescado-veracruzana/

    Reply
  4. Peepper Gonzalez says

    February 14, 2015 at 4:34 pm

    I agree.
    Ingredients OK, procedure wrong.

    Reply
  5. Peepper Gonzalez says

    February 14, 2015 at 4:33 pm

    This should be like "pescado frito con salsa" (fried fish with sauce). Ingredientes are OK, The way you put it together is not.
    Is delicious and tasteful, but once you try real "Pescado a la veracruzana" never going back to this. The flavor you get in athentic recipe is smother and aromatic..

    Reply
  6. Mexican Cook says

    March 24, 2014 at 7:21 pm

    Should be called "Veracruzano-inspired," instead; very few authentic ingredients, the procedure is all off. This recipe is definitely not meant for salmon, as this fish's flavor overpowers the subtle combination of the herbs. Definitely a recipe for non-Mexicans.

    Reply
  7. Lulu says

    February 15, 2014 at 2:34 am

    I used this recipe with sockeye salmon tonight. It is delicious! Very healthy and flavorful. This recipe is a keeper, thank you!

    Reply
  8. westward jen says

    April 23, 2013 at 5:47 pm

    Made this last night. Fabulous with any fish, but I am using the left over sauce for shrimp tonight. I will definitely make this for company; easy and delicious! A new favorite.

    Reply
  9. Marc Matsumoto says

    September 15, 2012 at 6:32 pm

    Sounds awesome! Good luck!

    Reply
  10. Marilia says

    September 15, 2012 at 11:35 am

    I'm cooking this tonight for the first time on the suggestion of a family member. My Dad and brother just got back from fishing from San Jose del Cabo and brought back a bunch of lovely dorado and tuna fillets. My brother's a lucky bastard! Oh well: I get to go ice-fishing for walleye this winter, and I'm definitely better suited for the snow than for the heat.

    Reply
  11. Peter says

    September 29, 2009 at 1:37 pm

    Love this. A simple dish that's dressed with seasonal ingredients. The presentation of this dish would surely gain some "ooohs & aaahs".

    Reply
  12. Peter says

    September 29, 2009 at 9:37 am

    Love this. A simple dish that's dressed with seasonal ingredients. The presentation of this dish would surely gain some "ooohs & aaahs".

    Reply
  13. Lori Lynn says

    September 27, 2009 at 4:39 pm

    Lovely dish! I make it with seabass, and thanks for reminding me, I think I'll put this on my list to make soon. I like your rice side too.
    LL

    Reply
  14. Lori Lynn says

    September 27, 2009 at 12:39 pm

    Lovely dish! I make it with seabass, and thanks for reminding me, I think I'll put this on my list to make soon. I like your rice side too.
    LL

    Reply
  15. Jessie says

    September 25, 2009 at 2:14 am

    first off let me just say how beautiful that dish looks, so colorful and vibrant. The Veracruz sauce sounds addictive, I probably would put it on any Mexican dish!

    Reply
  16. Jessie says

    September 24, 2009 at 10:14 pm

    first off let me just say how beautiful that dish looks, so colorful and vibrant. The Veracruz sauce sounds addictive, I probably would put it on any Mexican dish!

    Reply
  17. Jackie at PhamFatale.com says

    September 24, 2009 at 8:58 am

    This is a killer dish, everything looks so perfect, especially the caper/tomato relish!

    Reply
  18. Jackie at PhamFatale.com says

    September 24, 2009 at 4:58 am

    This is a killer dish, everything looks so perfect, especially the caper/tomato relish!

    Reply
  19. alecho says

    September 23, 2009 at 2:49 am

    this is perfect for me! I've only made two fish dishes before, and maybe I should give this a try! thanx yo yo yo yo! 🙂

    Reply
  20. alecho says

    September 22, 2009 at 10:49 pm

    this is perfect for me! I've only made two fish dishes before, and maybe I should give this a try! thanx yo yo yo yo! 🙂

    Reply
  21. Cheffresco says

    September 22, 2009 at 7:35 pm

    Yum! Looks delicious - especially that veracruz sauce!

    Reply
  22. Cheffresco says

    September 22, 2009 at 3:35 pm

    Yum! Looks delicious - especially that veracruz sauce!

    Reply
  23. katiek says

    September 22, 2009 at 6:22 am

    nice. have you ever tried to use avocado leaves before? they are so so fragrant. sometimes i substitute them in for bay leaves.

    Reply
  24. katiek says

    September 22, 2009 at 2:22 am

    nice. have you ever tried to use avocado leaves before? they are so so fragrant. sometimes i substitute them in for bay leaves.

    Reply
  25. Sam@BingeNYC says

    September 22, 2009 at 12:35 am

    Looks brilliant! Love swordfish.

    Reply
  26. Sam@BingeNYC says

    September 21, 2009 at 8:35 pm

    Looks brilliant! Love swordfish.

    Reply
  27. Rose says

    September 21, 2009 at 4:37 pm

    That looks gorgeous! I've seen many versions of this, but your photograph is sealing the deal for me. Fresh delicious fish, served perfectly!

    Reply
  28. Sea Food Lover says

    September 21, 2009 at 3:27 pm

    What a dish delicia! Works with many different sea foods.

    Reply
  29. Rose says

    September 21, 2009 at 12:37 pm

    That looks gorgeous! I've seen many versions of this, but your photograph is sealing the deal for me. Fresh delicious fish, served perfectly!

    Reply
  30. Sea Food Lover says

    September 21, 2009 at 11:27 am

    What a dish delicia! Works with many different sea foods.

    Reply
  31. Peko says

    September 21, 2009 at 4:51 am

    This is a wonderful dish and thank you for the brief history lesson as well!

    Reply
  32. Peko says

    September 21, 2009 at 12:51 am

    This is a wonderful dish and thank you for the brief history lesson as well!

    Reply
Marc Matsumoto

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