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  • Shannon Bard

Veracruz-Style Fish

The list of ingredients in Pescado Veracruzano might seem like the dish originated in the Mediterranean but in fact it is a regional specialty of the Veracruz state of Mexico and yet another delicious example of how Mexican cuisine has been influenced by European settlers in history.


The dish is bursting with rich color and fresh, straightforward, clean flavor. The fish is first marinated in lime juice and then added to a sauce of tomatoes, garlic, spices, olives and briny capers. The final topping of pickled jalapenos en Escebeche adds a nice touch of acidity and heat to the final dish.


At the restaurant, we top the completed dish with grilled slices of fresh tomato to add a nice charred, sweet flavor but you can omit this extra step if you are short on time.


At the restaurant, we top the completed dish with grilled slices of fresh tomato to add a nice charred, sweet flavor but you can omit this extra step if you are short on time.




Yield: 4 Servings

4- 6 oz. / 170g Whitefish Fillets, (I Prefer Cod, Red Snapper or Halibut)

1 tsp / 5 g Salt

1/2 Cup / 120mL Lime Juice, Preferably Fresh Squeezed

Salt & Pepper

1/4 Cup / 60 mL Olive Oil

1 Each / 340g Small White Onion, Thinly Sliced,

4 Each / 12g Garlic Cloves, Minced

6 Each / 768g Roma Tomatoes, Diced

2 Cups / 365g Green Manzanilla Olives, halved

2 TBS / 23g Spanish Capers

2 TBS / 19g Black Raisins

2 Bay Leaves

2 sprigs Fresh Thyme

2 Sprigs Fresh Oregano

¼ Cup / 34g Pickled Jalapenos, Jalapenos en Escebeche (Page?) or Store Bought

1 tsp Salt

¼ Cup / 10g Cilantro Leaves, Chopped

2 Each / 566g Heirloom or Beefy Tomatoes, Sliced (Optional Garnish)

Lightly pat the fish fillets dry with a clean paper towel and evenly season with 1 teaspoon / 5 grams of salt. Place the fillets into a glass baking dish and cover with the fresh squeezed lime juice. Place the bowl in the refrigerator and marinate for 30 minutes to 1 hour.

Meanwhile, Heat ¼ cup / 60 milliliters of olive oil in a large cast iron skillet or Dutch oven over medium-high heat until the oil is very hot and begins to shimmer. Stir in the onion slices and cook for 3-5 minutes until the onions begin to soften. Add the garlic to the pan and continue to cook the mixture for another minute and the garlic begins to cook. Stir in the tomatoes and cook the mixture for an additional 10 minutes until the tomatoes begin to soften and release their juices.

Reduce the heat to medium-low and add the olives, capers, raisins, bay leaves, thyme, oregano and pickled jalapeños to the pan. Season with 1 teaspoon / 5 grams of salt and cook for an additional 15 minutes.

Remove the fish from the marinade and gentle nestle on top of the sauce. Cover the pan with a tight fitting lid or double layer of aluminum foil and cook for 4 minutes. Gently turn the fish over and cook the other side for an additional 4 minutes until the fish is opaque and begins to flake.

Remove the bay leaves, oregano and thyme sprigs. Sprinkle with chopped cilantro, taste and season with additional salt if desired and serve.

Optional Garnish – 12 slices of grilled tomato.

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