Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 to 6
Cuisine: Mexican
Ingredients: 1.5 kg (3 lb) whole red snapper — cleaned and scored, or 4 thick fillets; 6 roma tomatoes — chopped; 1 white onion — thinly sliced; 6 cloves garlic — minced; 150 g (1 cup) green olives — pitted; 4 tbsp capers — rinsed; 4 güero chiles — whole; 2 bay leaves; 1 tsp Mexican oregano; 1/2 cup olive oil; 3 tbsp lime juice; 1 handful flat-leaf parsley — chopped; 2 cups white rice — to serve; 1 tsp fine salt

25 minutes prep 40 minutes cook Serves 4 to 6 seafood

Pescado a la Veracruzana is a staple in the culinary landscape of Veracruz, a coastal region where the sea's bounty is celebrated in home kitchens. This dish, rich in tradition and flavor, is a beloved centerpiece at many family tables. Its inviting aroma is enough to gather everyone around, a signal that a comforting meal is about to be shared.

The taste is a vibrant melody of the sea and earth, where tender red snapper is enveloped in a tangy sauce of tomatoes, green olives, capers, and güero chiles. The fresh lime juice and Mexican oregano add a bright, herbal note, while the garlic and white onion ground it in savory warmth. Served over a bed of fluffy white rice, it’s a satisfying dish that speaks of home in every bite.

Ingredients

1.5 kg (3 lb)whole red snapper — cleaned and scored, or 4 thick fillets
6roma tomatoes — chopped
1white onion — thinly sliced
6 clovesgarlic — minced
150 g (1 cup)green olives — pitted
4 tbspcapers — rinsed
4güero chiles — whole
2bay leaves
1 tspMexican oregano
1/2 cupolive oil
3 tbsplime juice
1 handfulflat-leaf parsley — chopped
2 cupswhite rice — to serve
1 tspfine salt

Method

Begin by patting the 1.5 kg (3 lb) whole red snapper dry with paper towels. This ensures that the fish will sear properly and develop a nice color. Season the fish generously with 1 tsp fine salt on both sides, including the cavity, to enhance its natural flavors.
In a large skillet or wide pot, heat 1/2 cup olive oil over medium heat. Add 6 cloves of minced garlic and 4 güero chiles, sliced, stirring until the garlic is golden and aromatic. Add 1 white onion, thinly sliced, and cook until it becomes translucent, then add 6 roma tomatoes, chopped, cooking until they soften and release their juices, creating a fragrant base.
Gently place the seasoned red snapper into the skillet with the tomato mixture. Cook for about 5-7 minutes on each side, or until the fish is just opaque and easily flakes with a fork. Be careful not to overcook, as this can make the fish rubbery.
Once the fish is cooked, add 150 g (1 cup) green olives, 4 tbsp capers, and 2 bay leaves to the skillet. Sprinkle 1 tsp Mexican oregano over the top and pour in 3 tbsp lime juice. Allow the sauce to simmer for a few minutes, letting the flavors meld together and the sauce thicken slightly.
While the sauce finishes, prepare 2 cups of white rice according to package instructions. The rice should be fluffy and tender, ready to absorb the flavorful sauce.
To serve, place the cooked fish on a large platter, spooning the sauce generously over the top. Garnish with a handful of chopped flat-leaf parsley for a fresh, vibrant finish. Serve with the prepared white rice and warm tortillas, allowing everyone to enjoy the rich, savory flavors of Pescado a la Veracruzana.