Pescado a la Veracruzana
Delicious, beautiful, healthy, and easy to prepare, this white fish “a la Veracruzana” covers all the bases.
Any dish that is served ” a la Veracruzana,” which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers.
This is one of the few sauces served in Mexico that doesn’t have any chile in it.
Ready to Cook?
Start by gathering all of your ingredients. For this dish, you will need white fish fillets, tomato, onion, olives, capers, garlic, thyme, bay leaf, and chicken broth.
The full ingredient list is below in the recipe. The traditional fish for this dish is red snapper. When prepared with red snapper the dish is called, “huachinango a la Veracruzana.” We used tilapia but any firm mild white fish works well.
Prepare the Sauce First
Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes. You are starting to build flavor in the sauce.
Add the tomato, black pepper, and salt.
Reduce the heat to low and cook for 15 minutes until the tomatoes have given off much of their liquid.
Crush the tomatoes, onion, and garlic with a bean or potato masher.
Next, add the spices and stir.
Add the chicken broth.
Add the chopped olives and capers and stir. Simmer for 15 more minutes. It’s starting to look good, isn’t it?
Cooking the Fish
After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
Don´t let the fish get too brown.
Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Check the flavor of the sauce and adjust the salt if necessary.
Now it’s looking really good!
Serve and Enjoy
Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
Veracruz Style White Fish
- 4 white fish fillets 4 to 6 ozs. each
- 5 medium tomatoes
- 4 cloves garlic
- 1 tbsp. dried thyme
- 1 tsp. black pepper
- 1 tsp. epazote
- 1 tsp. salt + as necessary
- 6 bay leaves
- 28 green olives
- 12 capers
- 1 cup low-sodium chicken broth
- PREPARING THE SAUCE
- Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
- Add the tomato, black pepper, and salt.
- Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
- Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
- Next, add the spices and stir.
- Add the chicken broth.
- Add the chopped olives and capers and stir. Simmer for 15 more minutes.
- COOKING THE FISH
- After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
- Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
- Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
- Check the flavor of the sauce and adjust the salt if necessary.
- Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
More Mexican Fish and Seafood Dishes
You might enjoy preparing one of our other recipes.
- Curried Rice with Shrimp
- Fried Fish Sandwich with Spicy Chipotle Mayo
- Garlic Shrimp Tacos
- Fish Tacos
- Shrimp Ceviche Acapulco
Did you enjoy this recipe for Veracruz Style White Fish? Any questions about the preparation?
Please let us know in the comments below if you have prepared this dish and how it turned out for you. Also, if you have any questions on preparation you can let us know in the comments too. We think you will love this recipe!
If this is half as good I think it will be we will make it this week. Question: where to buy good fish? Please drop a note when you have a minute.
This recipe just looks and sounds amazing! Its like a Mexican version of chicken picata but with fish and tomatoes. This is most definitely a drool worthy recipe that must make it onto my weeknight cooking list and soon! By the way, the pictures and details are just amazing. The best part of any new recipe is a picture worth a million bucks that can instantly instill some serious hunger!
Can you use oregano in place of epazote?
Douglas Cullen says
Oregano will work really well in the recipe. I would use 1/2 teaspoon. Cheers!
Merlinda Guerra says
Epazote: are you using fresh or dried? And how many servings approximately is this for? Thank you!
We used to always do this with snapper, but that’s getting hard to find in my area. I switched to tilapia which is usually available, but this week I am trying rockfish. Wish me luck.
It would be helpful to know how much onion to put in the dish.
What kind and how much onion is used?
I did not see it in list of ingredients.
I made this recipe last month and family loved it. Just don’t remember about the onion.
Request #3. How much onion?
This is actually a Mediteranean dish thst made it’s way to Mexico. I doubt epazote was in the original recipes. Bay leaves are Mediteranean, too.
I have dried oregano, Mexican and Mediteranean along with some dried epazote.’ll have to see what works best.
I added a red pepper with the onion (I guessed 1 medium onion😁 ) and did not use epazote. I only used 6 olives but that’s because my wife is not a big olive fan, and I was too lazy to chop 28 of those suckers. But it came out great!
I absolutely love this recipe. This is my go to when I want to cook for family and guests. Everybody always loves it. I switch the recipe up and bread the fish and put the sauce on top. Thank you for this world class recipe!
Douglas Cullen says
That’s fantastic! We love the recipe too. Thanks for sharing with us. Cheers!
where is amount for onions?