Pescado de Veracruzana - Fish in the Style of Veracruz

This dish will impress guests with its complex mix of flavors, and its quite easy to make. By replacing the traditional whole fish with boneless, skinless fillets and quality canned fire roasted tomatoes are a good substitute for roasting them yourself. This amazing dish can be replicated by today's home cook without any decline in flavor. Serve with white rice and/or crunchy rolls to soak up the sauce.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Mexican, Veracruzano Mexican

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Wire rack,
Baking sheet
Large nonstick pan
Large serving dish

Ingredients

6 6-8 oz fish fillets; Snapper, Tilapia, Cod, Mahi Mahi, or any flaky white fish
¼ cup Fresh lime juice
½ cup Extra virgin olive oil
Fine sea salt or Kosher salt
1 medium White onion, sliced thin
29 oz Canned fire roasted diced tomatoes with jalapeno, drained
4 cloves Garlic, peeled
1½ tsp Dried Mexican oregano
3 Bay leaves
3 tbsp Flat-leaf parsley or cilantro, chopped
1 cup Green olives, sliced
¼ cup Capers

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Instructions

Marinate Fish - Place the fish filets in a single layer in a casserole dish. Pour lime juice over each and flip to ensure both sides get covered with the lime juice. Marinade while making the sauce.
Make Sauce - Heat olive oil in a large pot over medium high. Add onion and cook for 5 minutes to brown. Add garlic and cook 1 minute more. Pour in the drained fire roasted tomatoes and stir in bay leaves, oregano, parsley, and ½ of the olives and ½ the capers. Simmer, stirring, on high to reduce liquids a bit, 5 minutes. Add ½ cup water and lower heat to medium-low to simmer for 15 minutes. Add salt to taste.
Prepare Fish - Preheat oven to 400°F. In a large nonstick pan over high heat. Pat down the filets with paper towels and season with sea salt. Once skillet very hot, lay in 3 fillets and sear for 2 minutes per side. Remove and place on a wire rack over a rimmed baking pan. After oil gets hot again, add the remaining fillets, sear 2 minutes per side and remove to the wire rack. Place the baking pan with rack and fish into to oven and bake until just cooked through, about 10 minutes.
Serve - Ladle the sauce onto bottom of serving dish. Top sauce with fillets and top that with remaining olives and capers. Bring out bowls of white rice or small potatoes and enjoy the ooohs-and-aaahs.

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