Here’s how to perfectly make Pescado a la Veracruzana. An exciting fish dish with the most interesting sauce perfect for a Good Friday dinner!
This delightful dish comes from Veracruz, Mexico founded in 1519 by Hernan Cortes on Good Friday and named after the True Cross. It is the spot where modern Mexican history began because Veracruz was a cultural crossroad for hundreds of years. It was the only port to handle trade with Spain for many years and later became the only significant point of entry from Europe.
- 2 1-lb red snapper filets or sea bass steaks
- 4 large tomatoes – blanched, peeled and chopped
- 2 pickled jalapeno peppers – chopped
- 6 garlic cloves – peeled, chopped
- 2 white onions – peeled, chopped
- 3 tbsp. pickled jalapeno juice
- 2 sprigs rosemary
- ½ tsp dried Mexican oregano
- 2 tbsp. fresh parsley – chopped
- 2 sprigs fresh marjoram
- 20 large green olives – pitted, chopped
- 2 bay leaves
- 2 tbsp. capers – rinsed
- corn tortillas – warmed
- 2 tbsp. extra virgin olive oil
- 2 limes
- freshly ground black pepper
- Sprinkle the fish filets or steaks with salt and place in a shallow pan. Cut limes in half and squeeze juice all over the filets. Place the lime halves in the pan, cover and marinate in refrigerator for 1 hour.
- Heat oil in a large sauté pan over medium-low heat. Add the onions and cook until golden – about 15 minutes. Stir in the garlic and continue cooking for 1 minute.
- Add tomatoes and cook for 10 minutes (you can use canned if fresh tomatoes are not available. If using canned, be sure to break up the tomatoes).
- Add the olives, capers, jalapenos, jalapeno juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season as necessary with salt and pepper then cook over low heat for 20 minutes.
- Add the marinated filets or steaks, cover and cook while turning the fishes 4 minutes per side. Discard the bay leaves and limes.
- Serve immediately with tortillas or crusty Italian bread. Enjoy your Pescado a la Veracruzana!