Growing up in Ensenada, Baja California, a vibrant seaport city renowned for its incredibly fresh seafood, fish was a staple in our home. Among the many delicious fish dishes my dad prepared, Pescado a la Veracruzana, or Veracruz-style fish, was a frequent and much-loved choice. Originating from Veracruz, a beautiful state on the Gulf of Mexico, this recipe is a true testament to the rich culinary tapestry of Mexican Food. While there are countless variations of this popular dish, my dad’s version, though perhaps not strictly traditional, captured the essence of the original and was incredibly flavorful.
Traditionally, Pescado a la Veracruzana is made with a whole red snapper, baked to perfection. However, adapting to my family’s preferences, especially my children who prefer fillets, I use red fish fillets and lightly fry them before adding the vibrant Veracruzana sauce. This adaptation makes it even more appealing, especially for those who might be hesitant about stronger fish flavors – even my daughter, who isn’t a big fan of fish, enjoys this dish! This recipe is not just about eating fish; it’s an experience of authentic Mexican food flavors, bringing a taste of Veracruz right to your table.
Pescado a la Veracruzana, a vibrant Mexican fish dish, beautifully plated and ready to serve. The rich tomato-based sauce is studded with olives, capers, and peppers, coating the flaky white fish fillets.
Pescado a la Veracruzana Recipe
Servings: 4 people
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
- 4 red fish fillets, skin on, medium size
- 2 red bell peppers, finely diced
- ½ white onion, finely diced
- 3 medium tomatoes, finely diced
- 1 garlic clove, peeled and chopped
- ¼ cup capers, whole
- ½ cup green olives, sliced
- 4 slices pickled jalapeños, chopped
- 1 tbsp salt
- ½ tsp ground black pepper
- ½ tsp dried oregano
- 1 bay leaf
- ¼ cup rapeseed oil
- ¼ cup white wine, any type
- 1 cup water
- ¼ cup all-purpose white flour, for dusting
Instructions
- Sauté Aromatics: Heat 3 tablespoons of vegetable oil in a large saucepan over medium heat. Add the diced onions and garlic, and sauté for about 3 minutes until softened. Pour in the white wine and let it simmer for approximately 2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Build the Veracruzana Sauce: Once the wine has reduced slightly, add the diced tomatoes and red bell peppers to the saucepan. Cook for another 3 minutes, then stir in the oregano, bay leaf, capers, olives, jalapeños, ½ teaspoon of salt, and water. Reduce the heat to low and simmer gently for about 15 minutes, stirring occasionally, to allow the sauce to thicken and the flavors to fully develop. Set the Veracruzana sauce aside.
- Prepare the Fish: In a small bowl, combine the remaining salt and ground black pepper with the white flour. Pat the red fish fillets dry with paper towels. Lightly dust each fillet with the seasoned flour, ensuring all sides are coated. Set aside for a minute to allow the flour to adhere.
- Fry the Fish: Heat the remaining oil in a large frying pan over medium heat. When the oil is hot, carefully place the floured fish fillets, skin-side down, in the pan. To prevent the fillets from curling up, gently press down on them for a few seconds with your hand or a spatula immediately after placing them in the hot oil. Fry for 2 minutes on each side, or until golden brown and cooked through. While the fish is frying, preheat your oven to 350°F (180°C).
- Bake to Perfection: Spread a thin layer of the Veracruzana sauce in a glass baking dish. Arrange the fried fish fillets on top of the sauce and generously spoon the remaining sauce over the fish, ensuring each fillet is well covered. Transfer the baking dish to the preheated oven and bake for 10 minutes, allowing the fish to absorb the flavors of the sauce and finish cooking.
- Serve and Enjoy: Serve Pescado a la Veracruzana hot, accompanied by fluffy white rice. This classic Mexican food dish is perfect for a family meal or a special dinner. ¡Buen provecho!
Recipe Notes
*For a more traditional approach, you can substitute a whole red snapper for the fillets. Adjust cooking time accordingly to ensure the snapper is cooked through.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, fish, pescado a la veracruzana, veracruz style fish
Close-up shot of Pescado a la Veracruzana, highlighting the texture of the flaky fish and the vibrant colors of the sauce ingredients like tomatoes, olives, and peppers. Steam gently rises from the dish, indicating its warmth and freshness.
I’d love to see your culinary creations! Share your Pescado a la Veracruzana on social media and tag me using #mexicanfoodmemories. If you’re eager to explore more authentic Mexican food recipes and techniques, consider joining one of my Mexican Cooking Classes.
Listo!
Provecho! x
