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.
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.
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.
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.
Add filets and marinade; cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.