Best 2 Fish Veracruzano Recipes

Embark on a culinary journey to the vibrant and savory shores of Veracruz, Mexico, with the delectable Fish Veracruz. This traditional dish, often referred to as Pescado a la Veracruzana, is a symphony of flavors that captures the essence of the region's rich culinary heritage. Imagine tender and flaky fish fillets bathed in a vibrant sauce made from fresh tomatoes, onions, garlic, and a medley of aromatic spices. The addition of olives, capers, and raisins lends a delightful tangy and sweet contrast, while the gentle heat of chili peppers adds a subtle warmth. Discover variations of this classic recipe, including a simplified version for a quick and easy weeknight meal, a zesty version that incorporates the brightness of citrus, and a vegetarian version that swaps fish for hearty vegetables, ensuring there's a perfect Fish Veracruz recipe for every taste and preference.

Check out the recipes below so you can choose the best recipe for yourself!

PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)

Pescado Veracruzano (Baked fish Veracruz style) image

Provided by Craig Claiborne

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 whole fish (sea bass, weakfish or red snapper) with head on, gills removed, 2 3/4 to 3 pounds cleaned weight
Juice of 1 lime
Freshly ground pepper to taste
1/4 cup olive oil
2 cups thinly sliced onion
1 tablespoon finely minced garlic
2 green peppers, cored, seeded and thinly sliced
2 teaspoons oregano
1/4 teaspoon dried hot red pepper flakes
3 cups canned no-salt tomatoes (or use half tomatoes and half no-salt canned tomato sauce)

Steps:

Preheat oven to 425 degrees.
Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams

FISH VERACRUZANO

Fish Veracruzano image

This is a delicious recipe where you can substitute a vast array of different fish. I personally like cod or pollock. It is cooked in the style of vera cruz, mexico. Tomatos and a little bit of heat from canned jalepenos.

Provided by Merle 1

Categories Whitefish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs fish
1/4 cup white wine
1/4 cup olive oil
3/4 cup chopped onion
1 garlic clove
3 bay leaves
1/2 teaspoon Mexican oregano
1 (28 ounce) can diced tomatoes
12 green olives
4 canned jalapenos
1/2 cup chopped celery
1 tablespoon capers
1 teaspoon cilantro

Steps:

Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender.
Cut Olives and jalapenos in half and drain.
In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot.
Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.

Nutrition Facts : Calories 199.3, Fat 15.3, SaturatedFat 2.1, Sodium 212.6, Carbohydrate 13, Fiber 4, Sugar 7.5, Protein 2.5

Tips:

Choose the right fish: A firm-fleshed white fish like halibut, tilapia, or sea bass works best for this recipe.
Don't overcrowd the pan: Cook the fish in batches if necessary to avoid overcrowding the pan. This will help the fish cook evenly and prevent it from steaming.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the fish from sticking. If you don't have a well-seasoned skillet, you can season it by heating it over medium heat and rubbing it with a little oil.
Be careful not to overcook the fish: Fish cooks quickly, so be careful not to overcook it. Overcooked fish will be dry and tough.
Serve immediately: Fish Veracruz is best served immediately after it is cooked. This will help preserve the delicate flavors of the dish.

Conclusion:

Fish Veracruz is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh fish, tangy tomatoes, and flavorful spices makes for a dish that is both satisfying and refreshing. Serve it with some rice or tortillas and a side of beans for a complete meal.