Best 3 Pescado A La Veracruzana Veracruz Style Fish Recipes

**Pescado a la Veracruzana: A Culinary Symphony from the Coast of Mexico**

In the vibrant port city of Veracruz, Mexico, where the Gulf of Mexico meets the shores, a culinary masterpiece is born: Pescado a la Veracruzana, a dish that embodies the essence of Mexican coastal cuisine. This delectable dish features tender fish fillets swimming in a rich, flavorful broth infused with fresh vegetables, aromatic spices, and the tangy brightness of tomatoes. The symphony of flavors in this dish is a reflection of Veracruz's rich cultural heritage, where Spanish, indigenous, and African influences blend seamlessly. As you savor each bite, you'll embark on a culinary journey that captures the essence of Mexico's coastal charm.

**Aromatic Journey Through Pescado a la Veracruzana Recipes**

1. **Classic Pescado a la Veracruzana:** Dive into the traditional recipe that has captivated taste buds for generations. This classic rendition showcases the perfect balance of flavors, with tender fish fillets bathed in a savory broth brimming with fresh tomatoes, onions, bell peppers, olives, and capers. A hint of oregano and cumin adds a touch of warmth and complexity, while the briny essence of olives and capers lends a delightful salty contrast.

2. **Pescado a la Veracruzana with Roasted Vegetables:** Elevate the classic recipe by adding a medley of roasted vegetables. Roasted bell peppers, zucchini, and carrots add a vibrant pop of color and a delightful smoky flavor. The sweetness of the roasted vegetables complements the tangy broth, creating a harmonious blend of flavors that will tantalize your palate.

3. **Pescado a la Veracruzana with Chipotle:** Embark on a spicy adventure with this rendition, where chipotle peppers infuse the broth with a smoky, fiery kick. The heat of the chipotle peppers adds an extra layer of complexity to the dish, creating a flavor profile that is both bold and satisfying.

4. **Pescado a la Veracruzana with Coconut Milk:** Experience a tropical twist on the classic recipe with the addition of creamy coconut milk. The coconut milk lends a velvety richness to the broth, balancing the tanginess of the tomatoes and the spiciness of the peppers. This unique variation offers a delightful fusion of Mexican and Caribbean flavors that will transport your taste buds to a tropical paradise.

5. **Pescado a la Veracruzana with Shrimp and Mussels:** Indulge in a seafood extravaganza by adding succulent shrimp and mussels to the mix. The briny sweetness of the seafood pairs perfectly with the tangy broth, creating a delightful symphony of flavors and textures. This seafood-packed version is a true celebration of the bounty of the sea.

Prepare to be captivated by the vibrant flavors and aromas of Pescado a la Veracruzana. Whether you choose to stick to the classic recipe or embark on a culinary adventure with one of the variations, this dish is sure to leave an unforgettable impression on your palate.

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

PESCADO A LA VERACRUZANA

Pescado A La Veracruzana image

Pescado a la Veracruzana is a tasty fish dish made with a delicious tomato sauce of peppers, baby potatoes, onions, olives, capers and herbs. Ready in 30 minutes or less. iI's a crowd pleaser.

Provided by Ana Frias

Categories Main Dish

Time 30m

Number Of Ingredients 17

Ingredients

2 to 3 cups potatoes cambray with skin (washed thoroughly. )
2 Tablespoons olive oil
1 medium onion (white or yellow) (Sliced thinly.)
½ red bell pepper (yellow or orange will work too. )
½ green bell pepper
1 Güero chile (yellow Mexican pepper) (okay to skip if can't find one. )
1 large garlic cloves (finelly chopped.)
3 small medium tomatoes (chopped in small cubes.)
4 Tablespoons capers
¼ cup green olives (cut in halves. )
8 oz tomato sauce from a can ((or a 210g box).)
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 large bay leaves
4 cup fish or vegetable stock
1 ½ pound huachinango (red snapper) fish (see notes on other fish types)

Steps:

In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
In a large skillet or wide pot, add the oil and heat over medium-high heat.
Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
Add the tomatoes, capers and olives and cook for 2 minutes.
Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
Season with salt and pepper both sides of the fish.
Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.
Once the fish is cooked through, season with salt & pepper according taste.

Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 31 g, Protein 24 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1402 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g

VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")

Veracruz-Style Tilapia (

Provided by Marcela Valladolid

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, divided
4 (6-ounce) tilapia fillets or other white fish fillets
Salt and freshly ground black pepper
1 small onion, chopped
4 garlic cloves, minced
1 1/2 cups canned crushed tomatoes with juice
1 Anaheim chile, stemmed, seeded and cut into thin strips
1 bay leaf
1 teaspoon dried oregano
1/2 cup pitted and halved green olives
1/4 cup capers, drained

Steps:

Preheat oven to 350 degrees F.
In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.

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

Tips:

Use the freshest fish possible. Fresh fish will have a mild, sweet smell and firm, shiny flesh.
If you can't find fresh fish, frozen fish is a good option. Just be sure to thaw it completely before cooking.
Use a variety of vegetables in your Pescado a la Veracruzana. This will add color, flavor, and texture to the dish.
Don't be afraid to experiment with different types of fish. Any type of white fish can be used in this recipe.
Serve Pescado a la Veracruzana with rice, tortillas, or crusty bread.

Conclusion:

Pescado a la Veracruzana is a delicious and easy-to-make Mexican dish. It is perfect for a weeknight meal or a special occasion. The combination of fresh fish, vegetables, and flavorful sauce is sure to please everyone at the table.