Veracruz sauce is a tomato-based sauce originating from the Gulf Coast of Mexico. It features tomatoes, capers, olives, oregano, and bay leaves - a perfect combination! Check out this quick 30-minute recipe below:
Ingredients
2 tbsp extra virgin olive oil
1 medium yellow onion, halved and thinly sliced
kosher salt
3 garlic cloves, minced
14.5 oz canned fire-roasted diced tomatoes
½ cup green olives, pitted and cut in half
1 tbsp drained capers
½ tsp dried oregano
1 dried bay leaf
freshly ground black pepper
4 white fish filets (skinless and boneless), about 6 oz. each and 1-inch thick (sea bass, red snapper, mahi, cod, or tilapia)
¼ cup minced fresh cilantro
1 lime, cut into wedges
Directions
Heat a large skillet over medium heat and add the oil when the pan is hot.
Toss in the onion and sprinkle on some salt and cook until softened about 8 to 10 minutes.
Stir in the chopped pepper and garlic. Cook until fragrant, about 30 seconds.
Add the tomatoes, green olives, capers, dried oregano, and bay leaf.
Bring the sauce to a boil and decrease the heat to maintain a simmer. Taste the sauce and season with salt and pepper if needed.
Pat the fish filets dry with a paper towel and sprinkle both sides with salt and pepper.
Nestle the fish filets into the sauce and place some of the sauce on top of each one. Cover the skillet and cook on low heat for about 10 minutes or until fish is opaque and cooked through, about 140°F on an instant-read thermometer.
Sprinkle on some fresh cilantro and serve the fish with lime wedges so you can squeeze on some fresh lime juice before taking a bite.
So delicious! I used tilapia and this recipe was perfection! 5 star recipe. I’ve printed it for my recipe binder because this is one that I’ll be making again!
Yes, size or type of fish really doesn’t matter. Bottom line is the fish cooks in the sauce, just don’t stir it or you’ll break up the fish pieces and have “tomato-fish hash”
Chopped pepper is not in the ingredients list.
So delicious! I used tilapia and this recipe was perfection! 5 star recipe. I’ve printed it for my recipe binder because this is one that I’ll be making again!
Really obviously you don’t cook much its4 6oz pieces of fish 1in thick and they () suggested types of fish
Really obviously you don’t cook much its4 6oz pieces of fish 1in thick and they () suggested types of fish
Yes, size or type of fish really doesn’t matter. Bottom line is the fish cooks in the sauce, just don’t stir it or you’ll break up the fish pieces and have “tomato-fish hash”