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Restaurants›Javier's DTLA›Pescado A La Veracruzana Recipe

Pescado A La Veracruzana Recipe

Name: Javier's DTLAs Pescado A La Veracruzana Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each fresh firm white fish fillets (sea bass, snapper, cod); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 0.25 cups all-purpose flour (for light dusting, optional); 3 tbs olive oil (for searing); 1 tbs unsalted butter; 2 tbs extra-virgin olive oil; 1 cup yellow onion, thinly sliced; 3 cloves garlic cloves, minced; 2 each serrano peppers, seeded and thinly sliced (or jalapeño for milder); 4 cups ripe plum or Roma tomatoes, roughly chopped; 0.5 cups green olives, pitted and halved; 2 tbs capers, drained; 0.5 cups white wine (dry) or fish/vegetable stock; 0.25 cups chicken or fish stock (optional, to adjust consistency); 1 each bay leaf; 1 tsp dried oregano; 0.25 cups fresh cilantro or flat-leaf parsley, chopped; 1 tbs fresh lime juice (or lemon); 0.5 tsp salt; 0.5 tsp black pepper; 4 servings steamed white rice or warm corn tortillas; 4 each lime wedges

Inspired by Javier's DTLA

Time40m

Serves4

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

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Ingredients

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Pescado

4 each fresh firm white fish fillets (sea bass, snapper, cod)

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

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

3 tbs olive oil (for searing)

1 tbs Unsalted butter

Salsa Veracruzana (sauce)

2 tbs extra-virgin olive oil

1 cup yellow onion, thinly sliced

3 cloves Garlic cloves, minced

2 each serrano peppers, seeded and thinly sliced (or jalapeño for milder)

4 cups ripe plum or Roma tomatoes, roughly chopped

1/2 cups green olives, pitted and halved

2 tbs capers, drained

1/2 cups white wine (dry) or fish/vegetable stock

1/4 cups chicken or fish stock (optional, to adjust consistency)

1 each bay leaf

1 tsp Dried oregano

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

1 tbs fresh lime juice (or lemon)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

To Serve (optional)

4 servings steamed white rice or warm corn tortillas

4 each Lime wedges

Method

Pescado

Prepare fish

Pat fish fillets dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. If desired, lightly dust each fillet with the 1/4 cup of flour and shake off excess to help develop a brown crust.

Sear

Heat a large wide skillet over medium-high heat until hot. Add 3 tablespoons olive oil and 1 tablespoon butter. When oil is shimmering and butter foam subsides, add fillets skin-side down (if skin-on) and cook without moving 3–4 minutes until deeply golden and edges become opaque. Flip carefully and cook 1–2 minutes more (time depends on thickness) until just cooked through (internal temp ~130–135°F / 54–57°C for moist fish). Transfer fillets to a warm plate and tent loosely with foil. Wipe skillet if it has burned bits but keep remaining fond for the sauce.

Salsa Veracruzana (sauce)

Sweat aromatics

In the same skillet over medium heat, add 2 tablespoons extra-virgin olive oil. Add 1 cup thinly sliced yellow onion and a pinch of salt; cook, stirring occasionally, 5–7 minutes until softened and translucent but not browned.

Add garlic and chiles

Add 3 minced garlic cloves and the 2 sliced serranos; cook 30–60 seconds until fragrant, stirring so garlic doesn't brown.

Tomatoes and deglaze

Add the 4 cups chopped tomatoes; increase heat to medium-high and cook 4–6 minutes until tomatoes begin to break down. Pour in 1/2 cup dry white wine (or stock) to deglaze the pan, scraping up browned bits. Simmer 3–4 minutes to reduce slightly.

Add olives, capers and seasonings

Stir in 1/2 cup halved green olives, 2 tablespoons drained capers, 1 bay leaf, and 1 teaspoon dried oregano. If sauce looks too thick, add up to 1/4 cup chicken or fish stock. Simmer gently 6–8 minutes so flavors meld; taste and adjust with 1/2 tsp salt and 1/2 tsp black pepper.

Finish sauce

Remove bay leaf. Stir in 1 tablespoon fresh lime (or lemon) juice and 1/4 cup chopped cilantro or parsley. Keep sauce warm on low heat.

Combine with fish

Return the seared fillets to the skillet, nestling them into the sauce. Spoon hot sauce over the fillets and simmer gently 1–2 minutes to rewarm and finish cooking. Do not overcook.

To Serve

Transfer fillets to warmed plates, spoon additional Veracruzana sauce over each fillet. Serve immediately with steamed white rice or warm corn tortillas and lime wedges on the side. Garnish with extra chopped cilantro if desired.