Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs)

Becky Luigart-Stayner; Jan Gautro

No matter where fish is served, you can be sure that pescado a la veracruzana will be on the menu. It's a delicious blend of Old and New World ingredients: Capers, olives, herbs, and garlic weave their way through two of America's greatest contributions to Mediterranean cuisine - tomatoes and chiles. Though practically any firm, white-fleshed fish would work well, when the dish is made with fresh Gulf snapper - as it often is in Veracruz - it's a revelation.

Yield: 6 servings (serving size: 5 ounces fish and about 1 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 28%
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 26.4g
  • Carbohydrate: 17g
  • Fiber: 4.3g
  • Cholesterol: 42mg
  • Iron: 2.5mg
  • Sodium: 830mg
  • Calcium: 88mg

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups thinly sliced onion
  • 4 garlic cloves, minced
  • 3 pounds ripe tomatoes, chopped
  • 1 cup sliced pitted manzanilla (or green) olives, divided
  • 1/2 cup water
  • 1/4 cup capers, divided
  • 1/4 cup sliced pickled jalapeño peppers, divided
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons dried Mexican oregano
  • 3 bay leaves
  • 1 teaspoon salt, divided
  • 6 (6-ounce) red snapper or other firm white fish fillets
  • 1/4 cup fresh lime juice
  • Flat-leaf parsley sprigs (optional)

Preparation

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
  2. Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
  3. Preheat oven to 350°.
  4. Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.
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Filetes de Pescado a la Veracruzana (Fish Fillets Braised with Tomatoes, Capers, Olives, and Herbs) Recipe at a Glance
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