Veracruz-Style White Fish

When I think of Veracruz, Mexico, I instantly think of this dish. Veracruz-style white fish is so easy to prepare! Of course this is a modified version with ingredients that are readily available at any market.

Fresh is best!

Of course using all fresh ingredients is always my first choice. But, sometimes it may not be an option. During these uncertain times, I am no longer surprised to when I don’t find my fresh staple ingredients at the market. Plan B! There should always be a plan B. I always stock basic pantry items, like fire roasted tomatoes, tomato paste, tomato sauce, beans and pickled peppers.

Finally, I learned to cook for two!

After 34 years of marriage, I think I finally learned to cook for two. This dish is specifically made to serve two for dinner. But, you could add 2 more small fillets and easily serve 4 with a big salad on the side.

Are you craving more fish recipes?

Fish tacos? Blackened fish? Fish ceviche? I love them all!

Veracruz-Style White Fish

Easy to prepare with traditional Veracruz flavors. White fish with a fresh tomato and jalapeño sauce.

4 from 1 vote

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Course: Main Course

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 2 Servings

Ingredients

• I pound flounder, cod or mahi mahi fillets 2-4 pieces
• Salt and pepper to taste
• 3 tbsp Grapeseed or olive oil
• 1/3 cup onion diced
• 2 cloves garlic minced
• Salt and pepper to taste
• 4 large roma tomatoes diced
• 1-2 pickled jalapeños sliced or diced
• 1/3 cup brine vinegar from jalapeños
• 2 bay leaves
• 1 tbsp caper
• 1/4 cup olives with pimento
• Juice of 1 lime
• 1/2 tbsp Cilantro
• Avocado sliced

Instructions

• In a nonstick skillet, preheat 3 tablespoons of grapeseed or olive oil to medium heat for a few minutes.
• Season the fish, on both sides, with salt and pepper. Sear the fish for 6-7 minutes, turning halfway through cooking time. Remove from pan onto a plate.
• In that same skillet, add another drizzle of oil. Add the onions and garlic. Season lightly with salt. Saute for 3-4 minutes.
• Add the tomatoes, jalapeños, brine, bay leaves, olives and capers. Season lightly with salt and pepper, if needed and continue cooking at a steady simmer for 6-7 minutes or until the tomatoes begin to break down.
• To finish, add the juice of 1 lime and mix in. Add the fish back in. Cover and continue cooking for just a few minutes or until fish is warm.
• Garnish with fresh cilantro before serving. Serve with extra lime wedges. Yields 2-4 servings

Notes

You can use your favorite fish, shrimp, scallops or even thin sliced chicken breast for this recipe. The sauce is typically chunky, but you can blend for a smoother sauce.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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