The popularity of Fish Veracruz reaches far beyond the state and city of its origin. All over Mexico this colorful, flavorful dish delights. It’s simple to make, but tastes like it isn’t because of the depth of flavors from combining onions, garlic, lime, sweet peppers, tomatoes, olives, capers, and spices together. Serve with rice and tortillas, it’s perfect for Lent or anytime…
Prep time: 10 minutes
From start to finish: 40 minutes
- 4 Fish fillets (tilapia, cod, halibut or other white fish)
- 1/4 cup lime juice
- Salt and pepper to taste
- 3 tablespoons olive oil, divided
- 1/2 white onion, julienne
- 2 garlic cloves, chopped
- 1 roma tomato, chopped
- 1/2 green bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 2 cups crushed tomatoes in juice
- 2 bay leaves
- 12 green olives
- 2 teaspoons capers
- 1 tablespoon oregano
Place fish in a deep flat dish, cover with the lime juice, salt and pepper to taste. Marinate for 20 minutes (turning fish over after 10 minutes).
While fish is marinating, prepare the sauce. Heat 2 tablespoons olive oil in a medium pot. Add onion and garlic and cook until onion is soft. Add tomatoes, green and yellow peppers and cook for 5 minutes more. Incorporate crushed tomatoes, bay leaves, olives, capers and orégano. Taste for salt. Mix well, cover and cook at medium heat for 10 minutes.
Heat the last tablespoon of olive oil in a medium pan and carefully saute the fish fillets (without the marinade) 1 1/2-2 minutes per side.
Carefully place the fish in the sauce. Or, pour the sauce over the fish in the pan. Cover and cook for 10 more minutes until done.
Serve with a side of white rice.
This recipe is part of our annual 7 Weeks of Lenten Recipes event. Check out other yummy recipes from my sister bloggers below and check out different Lenten recipes in Spanish underneath my Pescado a la Veracruzana recipe here.