Mexican Fish Veracruz Style Recipe

Serves/Makes: 4


  • 2 pounds red snapper fillets
  • Salt and freshly ground pepper
  • Juice of a small lemon or lime
  • 1/3 cup olive oil
  • 2 medium onions, finely chopped
  • 2 cloves garlic, chopped
  • 6 medium tomatoes, peeled and chopped
  • 3 tablespoons capers
  • 20 small pimiento-stuffed green olives
  • 2 or 3 canned jalapeno chilies, seeded and cut into strips
  • 12 small new potatoes, freshly cooked, or 6 medium potatoes, halved
  • 3 slices firm white bread
  • Butter for frying
How to cook Mexican Fish Veracruz Style:
  • Season the fish with salt and pepper and the lemon or lime juice. Set aside.
  • Heat the oil in a skillet and saute the onions and garlic until the onions are soft.
  • Reduce the tomatoes to a puree in a blender or food processor and add to the skillet with the capers, olives, jalapeno chilies, and the fish.
  • Season with a little more salt and pepper and cook over very low heat until the fish is tender and the sauce slightly thickened, about 10 to 15 minutes.
  • Transfer to a warmed platter and garnish with the potatoes.
  • Cut the bread into 6 triangles, saute in butter until golden, and arrange as a border round the edge of the platter.


The Mexican Fish Veracruz Style recipe very easy to prepare and so good!
The Mexican name for this recipe is Pescado a la Veracruzana.

This recipe for Mexican Fish Veracruz Style serves/makes: 4

The Mexican Fish Veracruz Style (Pescado a la Veracruzana) recipe is adopted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz 1994.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Mexican (more Mexican recipes)

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