Mexican cuisine · Fish & Seafood

Pescado a la Veracruzana

Fish fillet in tomato sauce with olives and capers – the Mediterranean-Mexican coast on a plate.

Ingredients · for 4 servings

• 600 g redfish fillet
• 5 tomatoes
• 1 onion
• 3 garlic cloves
• 60 g green olives
• 2 tbsp capers
• 1 pickled jalapeño
• 1 bay leaf
• 1 tsp oregano
• 2 limes
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Marinate the fish fillets in lime juice, salt and pepper for 15 min.
2. Dice the tomatoes; finely chop the onion and garlic and sweat in the olive oil until translucent.
3. Add the tomatoes, halved olives, capers, jalapeño rings, bay leaf and oregano.
4. Simmer the sauce uncovered for 10 min until slightly thickened.
5. Lay the fish fillets in the sauce and let them poach gently, covered, for 8–10 min.
6. Serve with rice and lime wedges – the salty-tangy sauce is the heart of the dish.