Pescado A La Veracruzana Recipe

Prepare fish

Pat fish fillets dry with paper towels. Season both sides evenly with 1½ tsp kosher salt and ¾ tsp black pepper. If desired, lightly dust both sides with ½ cup all-purpose flour and shake off excess — this helps form a light crust and slightly thickens the sauce when finished.

Sear fish

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add 3 tablespoons olive oil and 1 tablespoon butter. When oil shimmers and butter is foaming, add fillets skin-side down (if applicable) and sear without moving 3–4 minutes, until a golden crust forms. Flip and sear the other side 2–3 minutes more until just cooked through (internal temperature ~130–135°F / 54–57°C for firm white fish). Remove fillets to a warm plate and tent loosely with foil while you finish the sauce.

Sweat aromatics

In the same skillet used for the fish (wipe out any burnt bits but keep fond), lower heat to medium and add 2 tablespoons extra virgin olive oil. Add the thinly sliced onion and ½ cup sliced green bell pepper. Cook, stirring occasionally, 5–7 minutes until softened and translucent but not browned. Add the garlic and sliced serrano chile and cook 30–45 seconds until fragrant.

Build the sauce

Add the chopped tomatoes (or crushed canned tomatoes) to the skillet. Stir to combine and bring to a gentle simmer. Add ¼ cup dry white wine (or stock), 1 teaspoon dried oregano, the bay leaf, and ½ teaspoon sugar if using. Simmer uncovered 8–10 minutes, breaking down any large tomato pieces, until the sauce thickens slightly.

Finish sauce with briny elements

Stir in ½ cup halved green olives and 2 tablespoons rinsed capers. Season with ¾ teaspoon salt and ½ teaspoon freshly ground black pepper. Simmer another 2–3 minutes to heat the olives and marry flavors. Remove and discard the bay leaf.

Brighten and bind

Off the heat, stir in 2 tablespoons fresh lime juice and ¼ cup chopped cilantro. Taste and adjust seasoning — add additional salt, pepper or a pinch of sugar if tomatoes are too tart.

Rewarm fish in sauce

Return the seared fish fillets to the skillet nestling them into the sauce. Spoon sauce over the fillets and warm gently over low heat 1–2 minutes to reheat the fish through and let flavors meld. Do not boil — you want to preserve the texture of the fish.

Transfer fillets to warmed plates, spoon generous amounts of Salsa Veracruzana over each. Garnish with additional chopped cilantro and lime wedges. Serve immediately with steamed white rice or warm corn tortillas to soak up the sauce.