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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Mariscos~Seafood » Fish » Veracruz-Style White Fish

Veracruz-Style White Fish

May 13, 20203 Comments

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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.

Veracruz-Style White Fish In The Clayware Pan

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.

Veracruz-Style White Fish On The Table in Clayware Pan

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.

Veracruz-Style White Fish On A Plate With White Rice

Are you craving more fish recipes?

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

Ingredients with Titles For The Fish Recipe
I forgot to label the bay leaves in the photo above.
Tomato and Pickled Jalapeños on Cutting Board Prepped
Flour Fillets Uncooked on a Platter
My favorite white fish varieties are flounder, cod, mahi mahi and catfish
Single Shot Of Fish In Pan With Sauce
Veracruz-Style White Fish in Clayware Pan
Veracruz style fish plated with salsa on top a side of Mexican rice
Veracruz style fish with salsa over the top close up, wedges of lime
Veracruz-Style Fish in Clayware Pan With Sauce

Veracruz-Style White Fish

Easy to prepare with traditional Veracruz flavors. White fish with a fresh tomato and jalapeño sauce.
4 from 1 vote
Print Pin Rate
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!
Fish with Sauce Over Top With a Side of White Rice and Lime Wedge

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Filed Under: Fish, Mariscos~Seafood, Traditional Mexican Recipes Tagged With: Fish, Mariscos, Pescado, Veracruz-Style Fish

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Reader Interactions

Comments

  1. elidia dixon

    May 14, 2020 at 4:59 pm

    Veracruz Style Fish! it was delicious 🙂
    do you have an option to contact you via messanger or texting about your recipets.

    Reply
    • Sonia

      May 14, 2020 at 7:54 pm

      Fastest way to contact me is through Instagram messages.

      Reply
    • Sonia

      May 14, 2020 at 7:55 pm

      Thank You!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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