Pescado a la Veracruzana, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Pescado a la Veracruzana

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
An easy and tasty dish! Pairs perfectly with a side or rice.

As the name implies, Pescado a la Veracruzana is a traditional recipe from Veracruz, a Mexican state famous for its fresh and abundant seafood, and a rich culinary influence from Spain. That is why this dish has so many olives!

This simple but tasty dish works with almost any type of fish - I like to prepare it with cod, since I'm not a huge fan of tilapia.

Ingredients

  • 4 medium cod filets
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion peeled and chopped
  • 3 cloves garlic peeled and chopped
  • 4 large tomatoes chopped
  • 15 large green olives pitted and chopped
  • 1/2 cup capers rinsed
  • 2 pickled jalapeño peppers chopped
  • 3 tablespoons pickled jalapeño juice
  • 2 tablespoons chopped fresh parsley
  • ½ cup Fresh Rosemary
  • 1/2 teaspoon dried Mexican oregano
  • 2 bay leaves
  • salt to taste
  • pepper to taste
  • corn tortillas warmed
  • 2 limes

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Directions

  1. Sprinkle filets with salt and place them in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.
  2. Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
  3. Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
  4. Add filets and marinade; cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.
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