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.
Ingredients
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4
fillets
white-meat fish (snapper, cod, or halibut)
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1
small
onion diced
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4
large cloves
garlic minced
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3
medium
tomatoes diced
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1
Serrano chili minced
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1/2
cup
pitted green olives slice in half
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1/3
cups
capers in brine drained
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1/2
teaspoon
Mexican oregano
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1/4
teaspoon
marjoram
-
1
bay leaf
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1/4
teaspoon
salt
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2
tablespoons
cilantro minced
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1
lime sliced into wedges
Steps
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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 1/2 tsp of kosher salt should do it).
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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.
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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.
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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.
This is a wonderful dish and thank you for the brief history lesson as well!
This is a wonderful dish and thank you for the brief history lesson as well!
What a dish delicia! Works with many different sea foods.
That looks gorgeous! I’ve seen many versions of this, but your photograph is sealing the deal for me. Fresh delicious fish, served perfectly!
What a dish delicia! Works with many different sea foods.
That looks gorgeous! I’ve seen many versions of this, but your photograph is sealing the deal for me. Fresh delicious fish, served perfectly!
Looks brilliant! Love swordfish.
Looks brilliant! Love swordfish.
nice. have you ever tried to use avocado leaves before? they are so so fragrant. sometimes i substitute them in for bay leaves.
nice. have you ever tried to use avocado leaves before? they are so so fragrant. sometimes i substitute them in for bay leaves.
Yum! Looks delicious – especially that veracruz sauce!
Yum! Looks delicious – especially that veracruz sauce!
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! 🙂
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! 🙂
This is a killer dish, everything looks so perfect, especially the caper/tomato relish!
This is a killer dish, everything looks so perfect, especially the caper/tomato relish!
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!
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!
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
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
Love this. A simple dish that’s dressed with seasonal ingredients. The presentation of this dish would surely gain some “ooohs & aaahs”.
Love this. A simple dish that’s dressed with seasonal ingredients. The presentation of this dish would surely gain some “ooohs & aaahs”.
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.
Sounds awesome! Good luck!
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.
I used this recipe with sockeye salmon tonight. It is delicious! Very healthy and flavorful. This recipe is a keeper, thank you!
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.
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..
I agree.
Ingredients OK, procedure wrong.
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Read More: norecipes.com/fish-veracruz-recipe-pescado-veracruzana/
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
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.