Pescado a la Veracruzana — Red Snapper in Olive-Caper Tomato Sauce
Flaky white fish fillets nestled in a bright, briny tomato sauce studded with green olives, capers, pickled jalapeños, and fresh herbs — a dish that captures the soul of Veracruz's coastal kitchens. This is Mexican-Mediterranean fusion centuries before fusion was trendy.
Ingredients
- 4 red snapper fillets (about 6 oz each), skin-on
- 2 tablespoons olive oil
- 1 medium white onion, thinly sliced
- 4 cloves garlic, thinly sliced
+ 11 more ingredients
Instructions
Season the fish fillets with salt and pepper on both sides. Set aside while you prepare the sauce.
Heat the olive oil in a large, deep skillet or braiser over medium heat. Add the sliced onion and cook, stirring occasionally, for 4-5 minutes until softened and translucent.
Add the garlic and cook for 1 minute until fragrant. Add the diced tomatoes, increase heat to medium-high, and cook for 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.
Stir in the olives, capers, pickled jalapeños, bay leaves, oregano, and black pepper. Reduce heat to medium-low and simmer for 5 minutes to let the flavors come together.
Nestle the fish fillets skin-side down into the sauce, spooning some of the sauce over the top of each fillet. Cover the skillet and cook for 10-12 minutes, without flipping, until the fish flakes easily with a fork.
Remove the bay leaves. Squeeze lime juice over the top and scatter with fresh parsley.
Serve each fillet with a generous spoonful of the olive-caper sauce alongside Mexican white rice or crusty bolillo rolls.
Nutrition Estimate
Per serving • Estimated by Blinner AI