The Chef

Restaurants

Meals

Drinks

Restaurants›Javier's›Pescado A La Veracruzana Recipe

Pescado A La Veracruzana Recipe

Name: Javier's Pescado A La Veracruzana Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces fresh firm white fish fillets (sea bass, snapper, or similar); 1.5 tsp salt; 0.5 tsp black pepper; 0.25 cups all-purpose flour (for light dusting, optional); 3 tbs olive oil (for searing); 1 tbs unsalted butter (optional, for finishing); 2 tbs extra-virgin olive oil; 1 cup yellow onion, thinly sliced; 4 cloves garlic cloves, thinly sliced; 2 cups ripe tomatoes, coarsely chopped (or canned whole tomatoes, drained and chopped); 1 pieces serrano chiles, thinly sliced (seeded if less heat desired); 0.5 cups green olives, pitted and halved; 2 tsp capers, rinsed; 1 pieces bay leaf; 0.5 cups dry white wine or fish stock; 0.25 cups fresh cilantro, chopped (or flat-leaf parsley); 1 tsp fresh oregano or 1 tsp dried oregano; 1 tbs fresh lime juice; 0.75 tsp salt; 0.25 tsp black pepper; 4 servings steamed white rice or warm corn tortillas; 4 pieces lime wedges

Inspired by Javier's

Time40m

Serves4

Seared seasonal fresh fish, onion, tomatoes, serranos, garlic, green olives, capers

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pescado

4 pieces fresh firm white fish fillets (sea bass, snapper, or similar)

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

1/4 cups all-purpose flour (for light dusting, optional)

3 tbs olive oil (for searing)

1 tbs unsalted butter (optional, for finishing)

Salsa Veracruzana

2 tbs extra-virgin olive oil

1 cup yellow onion, thinly sliced

4 cloves garlic cloves, thinly sliced

2 cups ripe tomatoes, coarsely chopped (or canned whole tomatoes, drained and chopped)

1 pieces serrano chiles, thinly sliced (seeded if less heat desired)

1/2 cups green olives, pitted and halved

2 tsp capers, rinsed

1 pieces bay leaf

1/2 cups dry white wine or fish stock

1/4 cups fresh cilantro, chopped (or flat-leaf parsley)

1 tsp fresh oregano or 1 tsp dried oregano

1 tbs Fresh lime juice

3/4 tsp Celtic sea salt

1/4 tsp black pepper

To serve (optional)

4 servings steamed white rice or warm corn tortillas

4 pieces Lime wedges

Method

Pescado

Prepare fish

Pat fish fillets dry with paper towels. Season both sides evenly with 1.5 tsp salt and 1/2 tsp black pepper. If desired, lightly dust both sides with 1/4 cup of flour and shake off excess — this helps form a light crust when searing.

Sear fish

Heat a large heavy skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add 3 tbs olive oil and swirl to coat. Place fillets skin-side down if they have skin. Sear without moving for 3–4 minutes until a golden crust forms. Carefully flip and sear the other side 2–3 minutes until just cooked through (internal temperature ~130–135°F / 55–57°C for moist fish) — timing depends on thickness. Remove fillets to a warm plate. If using, add 1 tbs butter to the pan and spoon melted butter over fillets for extra flavor, then set aside.

Salsa Veracruzana

Sweat aromatics

Wipe the skillet used for fish (leave any browned bits). Reduce heat to medium, add 2 tbs extra-virgin olive oil. Add 1 cup thinly sliced onion and sauté 4–5 minutes until soft and translucent. Add 4 sliced garlic cloves and 1 sliced serrano chile; cook 1–2 minutes until fragrant but not browned.

Build the sauce

Add 2 cups chopped tomatoes to the pan and cook 6–8 minutes, breaking them down with a spoon, until they start to release juices. Stir in 1/2 cup halved green olives, 2 tsp rinsed capers, and 1 bay leaf. Pour in 1/2 cup dry white wine (or fish stock) and simmer 3–4 minutes to meld flavors and reduce slightly.

Season and finish

Stir in 1 tsp fresh oregano (or dried), 1/4 cup chopped cilantro (or parsley), 1 tbs lime juice, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust salt, pepper, or lime as needed. Remove and discard the bay leaf.

Combine with fish

Return the seared fillets to the skillet, nestling them into the sauce. Spoon sauce over the fillets and simmer gently 2–3 minutes just to reheat and allow flavors to meld (do not overcook fish).

To serve

Transfer fish to warmed plates or a shallow serving dish and spoon plenty of Veracruzana sauce over each fillet. Garnish with extra cilantro, if desired. Serve immediately with steamed white rice or warm corn tortillas and lime wedges on the side.