Pescado a la Veracruzana (Veracruz-Style Fish)

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Pescado a la Veracruzana, or Veracruz-style fish, is one of Mexico's most beloved seafood dishes. My version features red snapper baked in a vibrant tomato sauce with olives, capers, and pickled jalapenos. This authentic yet approachable dish is ready in 30 minutes and full of bright, briny coastal Mexican flavor.

Pescado a la Veracruzana, or Veracruz-style fish fillet, on a white plate with two forks.

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Red snapper Veracruzana is a Mexican fish recipe that's a fresh, flavorful weeknight dinner and perfect alternative to some of my heavier Tex-Mex meals. If you enjoy these flavors, you will love my Italian-style salmon puttanesca recipe baked with similar ingredients.

What is Veracruz-Style Fish?

Fish cooked in the style of Veracruz is a classic dish that captures the flavors of coastal Mexican cooking paired with Mediterranean influence. It features a white fish, traditionally red snapper, cooked in a savory, briny, and slightly spicy tomato-based sauce.

When Spanish settlers arrived in the port city of Veracruz, they brought olives, capers, and olive oil - ingredients not native to Mexico - and combined them with local ingredients like tomatoes, chiles, and fresh fish. This fusion created one of Mexico's most iconic seafood dishes.

What makes this recipe unique is its Mediterranean-meets-Mexico flavor profile. As someone who loves exploring the layers of Mexican cooking, I'm drawn to recipes like this because they tell a story through flavor. You can taste the history in every bite.

Ingredient Notes

You can see the full list of ingredients and exact measurements in the recipe.

Ingredients needed to make this red snapper a la Veracruzana recipe.

Traditionally, fish Veracruzana is made with red snapper (translated as huachinango) because it's firm, mild, and holds up well in sauce. You can also use another firm, white, flaky fish like halibut, cod, or tilapia if red snapper is too pricey or isn't available.
Crushed tomatoes create the base of Veracruz sauce.
Dry white wine adds brightness and a hint of acidity that lifts the tomato base. It's a nod to the European roots of this dish.
Using pickled jalapenos is my signature Tex-Mex twist. It's the bridge between my Texas kitchen and coastal Mexican cuisine. Use mild or hot depending on your spice tolerance.
Capers add that salty, briny punch. A little goes a long way, so adjust to taste.
Green olives give the sauce its signature Veracruz flavor. I use pitted Spanish or manzanilla olives.

How to Make Pescado a la Veracruzana

My version of fish Veracruzana stays true to the dish's authentic foundation but simplifies the cooking process and adds my Tex-Mex twist (hello, pickled jalapeños!).

I bake the red snapper directly in the sauce for maximum flavor and minimal effort. The result is a dish that's both briny and bright, savory yet refreshing.

Onions, crushed tomatoes, olives, capers, and pickled jalapenos in a large skillet with a wooden spoon.

Step 1: In a large skillet, heat the olive oil over medium-high heat.

Add the chopped onion and a pinch of salt and black pepper, and cook until the onion begins to soften and turn translucent. Add the minced garlic and cook for another minute.

Pour in the crushed tomatoes, white wine, pickled jalapeños, capers, green olives, oregano, and thyme. Stir well to combine.

Veracruz sauce simmering in a skillet with a wooden spoon for stirring.

Step 2: Bring the mixture to a gentle boil, then reduce the heat to low and simmer.

Four red snapper fillets in a baking dish.

Step 3: Season your red snapper fillets on both sides with salt and pepper.

Place the fish fillets in a baking dish in a single layer.

Veracruz-style fish with tomatoes and olives in a baking dish.

Step 4: Spoon the tomato-olive mixture evenly over the fish.

Bake red snapper directly in the Veracruz sauce to absorb all those flavors while staying moist and tender.

You'll know the fish is done when it flakes easily with a fork. Cooking time may vary slightly depending on the thickness of your fillets.

I like serving this dish with a scoop of my jalapeno rice recipe to soak up all that Veracruz sauce, plus a sprinkle of fresh cilantro for brightness.

Recipe FAQs

What makes Veracruz-style sauce different from other Mexican sauces?

Unlike creamy or smoky Mexican sauces, Veracruz sauce is light, bright, and briny. It combines Mediterranean ingredients like olives and capers with Mexican staples. The result is a savory-tangy sauce that tastes fresh rather than heavy.

How spicy is pescado a la Veracruzana?

The heat level depends on your jalapenos. I use mild or tamed pickled jalapenos to bring a tangy warmth rather than intense spice. If you're sensitive to heat, start with half the amount and add more to taste once the sauce has simmered.

Do I have to use white wine in the sauce?

I prefer to use white wine because it adds brightness and helps balance the acidity of the tomatoes, but it's not essential. You can substitute seafood or vegetable broth.

A spatula removing a red snapper fillet from the Veracruzana sauce in a baking dish.

More Mexican-Inspired Fish Recipes

My Mexican Shrimp and Rice is a quick, one-pan dinner loaded with juicy shrimp, smoky poblano peppers, and zesty salsa.
For your next taco night, try my crispy Beer Battered Fish Tacos for that perfect coastal crunch.
My Salmon Taco Bowls are a lighter way to enjoy big Tex-Mex flavor.
Turn simple tilapia into something special with my Tortilla Crusted Tilapia cooked in 30 minutes using pantry staples.

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