Pescado a la Veracruzana- White Fish in a Veracruz Sauce

White Fish in a Veracruz Sauce
Juanmonino / Getty Images
Ratings (10)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
174 Calories
8g Fat
26g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Veracruz is one of the first places the Spanish settled in Mexico and that is evident in the delicious Mediterranean influence in the traditional dishes. Veracruz boasts a long coastline and seafood is very popular.


  • 2 tablespoons of olive oil, divided
  • half of one onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 4 large tomatoes, chopped
  • 2green chiles, roasted and chopped
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 12 largegreen olives, cut in half
  • 2 tablespoons green capers
  • 4 pieces of fresh,white fish

Steps to Make It

  1. Drizzle one tablespoon of olive oil into a large sauce pan.

  2. Heat it over medium-high heat and add in the onions.

  3. Saute the onions until they become translucent, about 2 minutes.

  4. Lower the heat to medium and add in the garlic.

  5. Add in the tomatoes and green chiles and continue to stir and cook them.

  6. Reduce the heat again to medium-low and add the remaining ingredients, except for the fish. Simmer the sauce for 10-15 minutes.

  7. While the sauce is simmering, heat another pan over medium heat and drizzle the bottom with the remaining one tablespoon of olive oil.

  8. Place the fish in the pan and lightly season each piece with a pinch of salt and pepper. Cook for 3-6 minutes on each side, or until it is cooked through.

  9. The cooking time will vary depending on how thick each cut of fish is. When the fish and sauce are ready, place a piece of fish on a plate and top with 1/4 of the sauce.