🐟 Pescado a la veracruzana

Name: Pescado a la veracruzana
Total time: 35 min
Yield: 4
Cuisine: Mexico · Veracruz
Ingredients: 4 white fish fillets (e.g. red snapper), about 600 g; 600 g ripe tomatoes, chopped; 1 onion, sliced; 2 garlic cloves, chopped; 60 g green olives, sliced; 2 tbsp capers; 2 tbsp olive oil; 1 bay leaf, oregano, salt and pepper

Origin: Mexico · Veracruz

435kcal

per serving · 300 g

145kcal

per 100 g

48 gProtein16 g / 100 g

21 gFat7 g / 100 g

12 gCarbs4 g / 100 g

Pescado a la veracruzana is a Mexican dish of white fish fillets simmered in a sauce of tomato, onion, green olives and capers cooked in olive oil. The sauce is briny, tangy and lightly sweet, and the fish stays tender and flaky. Red snapper is the classic choice, and the dish is served hot, often with white rice or warm tortillas on the side.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein16 g protein per 100 g — 44% of the calories

Not vegetarianbecause of: fish

Not veganbecause of: fish

Allergens

Contains (in a typical recipe):

⚠ Fish

What it is made of

fishtomatoolivescapersonionolive oil

Recipe

4 servings35 min

Ingredients

4 white fish fillets (e.g. red snapper), about 600 g
600 g ripe tomatoes, chopped
1 onion, sliced
2 garlic cloves, chopped
60 g green olives, sliced
2 tbsp capers
2 tbsp olive oil
1 bay leaf, oregano, salt and pepper

Method

Warm the olive oil and soften the onion and garlic for 5 minutes.
Add the tomatoes, bay leaf and oregano and simmer for 10 minutes.
Stir in the olives and capers and season lightly — they are already salty.
Season the fish, lay it in the sauce, cover and simmer for 8–10 minutes until it flakes.
Serve the fillets with plenty of sauce.

How to make it lighter

Use 1 tbsp olive oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
Olives add fat; a small handful is enough for flavour.
Pair with a vegetable side or a small portion of rice to keep the plate light.

History

The dish comes from the port of Veracruz on the Gulf of Mexico. Its olives, capers and olive oil are usually linked to Spanish influence, combined with local tomatoes and Gulf fish. It remains a signature dish of Veracruz and is cooked throughout Mexico, and it is a popular choice during Lent.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →