Everyday Kitchen

Mexican · Dinner

Pescado a la Veracruzana

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Pescado a la Veracruzana is a Mexican dish. Taste the sauce before extra salt because olives and capers are salty.

Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pescado a la Veracruzana. The photograph shows a whole fish; this draft uses fillets.
The photograph shows a whole fish; this draft uses fillets. Representative photograph of Pescado a la Veracruzana. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sauce

Fish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Sauce · About 15 min

  1. Soften onion and garlic in oil from 40 ml olive oil, 200 g onion, sliced, 20 g garlic, sliced, 600 g tomatoes, chopped, 100 g green olives, 30 g capers, 30 g pickled jalapenos, 1 tsp oregano 5 minutes. Add remaining sauce ingredients; simmer 15 minutes.

Fish · About 7 min

  1. Season 700 g white fish fillets, ½ tsp salt and lay in sauce; cover.

Cook · About 12 min

  1. Simmer gently 8–12 minutes until fish reaches 63°C / 145°F and flakes.

    Check: Look for this result: fish reaches 63°C / 145°F and flakes.

Tips

  • Taste the sauce before extra salt because olives and capers are salty.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use cod, haddock or another firm white fish.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pescado a la Veracruzana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pescado a la Veracruzana?

Taste the sauce before extra salt because olives and capers are salty.

What can I substitute in Pescado a la Veracruzana?

Use cod, haddock or another firm white fish.

Can I prepare Pescado a la Veracruzana ahead?

Prepare the measured ingredients for Pescado a la Veracruzana one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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