Join us on a culinary journey to the vibrant coast of Veracruz, Mexico, with this easy and delicious Veracruzana Fish recipe brought to you by Zelecisne Recetas. Capturing the essence of Veracruz cuisine, this dish features a rich and savory tomato-based sauce brimming with olives, capers, and spices that impeccably complement white fish fillets. Perfect for a family dinner or a festive gathering!
Ingredients:
- 4 Tilapia mojarra fillets (or your preferred white fish like red snapper, cod, or sole)
- 4 Tomatoes, diced
- A bunch of parsley, finely chopped
- 1/4 Onion, diced
- 2-3 Garlic cloves, sliced
- Olives, sliced to taste (about 15)
- Olive oil, as needed
- Salt and pepper to taste
- 2 Bay leaves
- 1/2 tsp Dried or fresh thyme
- A pinch of paprika or paprika powder
- 1/2 tsp Mexican oregano
- 1/2 cup Water or chicken/fish broth
- 1 tbsp Capers
- 4 Pickled chili peppers (optional)
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: Serves 4 people
Instructions:
1. Begin by preparing your ingredients. Dice the tomatoes and place them in a bowl. Similarly, chop the parsley, dice the onion, and slice the garlic cloves. Cut the olives as desired and set these aside.
2. In a large pan over medium heat, add sufficient olive oil to cover the bottom. Once hot, add the onion and cook until it becomes translucent. Then, add the garlic and continue to sauté until fragrant.
3. Stir in the diced tomatoes, mix well, and cook for a minute or until the sauce starts to form. Season with salt, pepper, bay leaves, thyme, paprika, and Mexican oregano. Continue to mix and let the sauce simmer, allowing the tomato to release its juices.
4. Turn the heat down to medium-low and pour in half a cup of water or broth. Let the sauce cook for another 5 minutes.
5. Add the capers and olives to the sauce, adjusting their quantity to taste. If you like, sprinkle some chopped parsley for extra flavor. Stir well, taste for seasoning, and remember to go easy on the salt since capers and olives are already briny.
6. Before adding the fish, you may include pickled chili peppers for a bit of heat. Now, place the fish fillets into the pan.
7. Season the fillets lightly with salt and pepper on top, considering the sauce is already seasoned. Cover the pan and let the fish cook through, about 15 to 20 minutes, until the fillets are tender and the flavors have melded harmoniously.
8. Once done, the fish should be saturated with a deliciously aromatic and flavorful broth. Serve the fish bathed in its sauce alongside a side of fresh white rice.
Equipment:
- Cutting board
- Knife
- Large pan with lid
- Wooden spoon or spatula
Cooking Tips:
- Adjust the level of spiciness to your preference by adding more or fewer pickled chili peppers.
- When adding the fish to the sauce, handle with care to maintain the integrity of the fillets.
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Credit to Zelecisne Recetas and their YouTube channel for this traditional recipe: https://www.youtube.com/@ZelecisneRecetas
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