Pescado a la Veracruzana (Veracruz-Style Fish Recipe)
My Pescado a la Veracruzana features red snapper baked in a tomato sauce with olives, capers, and pickled jalapenos. This Veracruz-style fish recipe is ready in 30 minutes for a fresh and easy weeknight dinner.
Servings: 4 servings
Calories: 296kcal
Equipment
- Skillet
- 9x13" baking dish
Ingredients
- 1 Tablespoon olive oil
- ½ cup onion chopped
- 2 cloves garlic minced
- 14.5 ounce crushed tomatoes
- ½ cup dry white wine
- ½ cup green olives pitted and halved
- ¼ cup pickled jalapenos chopped
- 1 Tablespoon capers drained
- 2 teaspoons Mexican oregano
- 1 teaspoon thyme
- 4 fillets red snapper about 1 pound; skin removed (optional)
- salt and black pepper to taste
- Garnish with chopped cilantro
Instructions
- Preheat the oven to 425℉.
- Heat the olive oil in a skillet over medium-high heat. Add the onion with a pinch of salt and black pepper. Sauté until the onion softens, about 4 minutes. Add garlic and cook an additional minute.
- Stir in the tomatoes, white wine, pickled jalapeños, capers, green olives, Mexican oregano, and thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes.
- While the sauce simmers, season the red snapper fillets with salt and pepper. Place them in a baking dish in a single layer.
- Pour the tomato mixture evenly over the fillets in the baking dish. Transfer the dish to the oven and bake for 15 minutes, or until the fish flakes easily with a fork and is cooked through. Top with chopped cilantro, if desired.
Notes
- Cooking time may vary slightly depending on the thickness of your fish fillets. The FDA recommends red snapper be cooked to an internal temperature of 145℉.
- If red snapper isn't available, you can also use another white fish such as halibut, cod, grouper, mahi mahi, or tilapia.
- For the green olives, I use pitted Spanish or manzanilla olives.
- To store leftovers, let the fish come to room temperature. Then store it in an airtight container with the sauce in the fridge for up to 4 days.
Nutrition
Calories: 296kcal | Carbohydrates: 12g | Protein: 37g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 708mg | Potassium: 1091mg | Fiber: 3g | Sugar: 6g | Vitamin A: 615IU | Vitamin C: 15mg | Calcium: 111mg | Iron: 2mg
