Pescado Veracruz, named for the city of Veracruz Mexico, “Pescado a la Veracruzana” is widely served throughout Mexico.
This recipe calls for “white fish” so the choice is yours! Tilapia, cod, bass, grouper, haddock, catfish, and snapper to give some choices.
This simple light version skips the usual bay leaf and heavy stewing, allowing the delicate white fish to shine.
5 ripe tomatoes
1/2 cup finely chopped onion
1/4 cup vegetable oil, divided
2 garlic cloves, minced
1 1/2 teaspoons seeded and minced serrano chilies (more if wanted)
1/4 cup sliced Spanish olives (stuffed with pimentos)
2 tablespoons capers
1/4 teaspoon dried oregano
6 White Fish fillets of choice (6 oz. each)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons unsalted butter
Place tomatoes on a large rimmed baking sheet; bake at 450°F for 20 minutes.
Turn tomatoes; bake 20 more minutes or until skins are blistered and lightly browned.
Pulse tomatoes and pan juices in a food processor until roughly chopped.
Sauté onion in 2 tablespoons hot oil in a large skillet over medium-high heat 3 minutes or until tender.
Add garlic and serrano; sauté 15 seconds; adding olives, capers, and chopped tomatoes; bring to a boil.
Reduce heat, and simmer 5 minutes.
Remove from heat; stir in oregano.
Sprinkle halibut with salt and pepper.
Melt butter with remaining 2 tablespoons oil in a large skillet over medium-high heat.
Add halibut; cook 5 minutes on each side or until fish flakes easily with a fork.
Serve with sauce, fluffy white rice and a green vegetable of your choice.
Fresh is just better!
Chef Martin Lopez