Pescado a la Veracruzana (Veracruz-Style Fish)
A classic Mexican dish originating from Veracruz, featuring fish fillets bathed in a tomato sauce with olives, capers, güero chiles, and herbs.
45 min
Medium
Mexicana (Veracruz)
4 servings
The story behind
Pescado a la Veracruzana is a perfect example of cultural fusion in Mexican cuisine, combining New World ingredients with Spanish Mediterranean influence. The combination of the acidity of capers, the salty kick of olives, and the freshness of tomatoes creates a masterful balance. It is an elegant dish, full of history and an unmistakable flavor that highlights the gastronomic richness of the Veracruz coast.
Instructions
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1Season the fish fillets with salt and pepper, then lightly brown them in a skillet with oil.
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2In a separate skillet, sauté the garlic and onion; add the tomatoes and cook until they release their juice.
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3Incorporate the olives, capers, and güero chiles into the tomato sauce.
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4Place the fish fillets into the sauce and cook over low heat for 10 minutes to allow them to absorb the flavors.
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5Serve hot, garnished with fresh parsley.
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