Pescado a la Veracruzana with Olives and Capers

Why You’ll Love This Recipe

• Bright, briny, and aromatic: tomatoes, olives, capers, and roasted peppers sing together.
• Weeknight-friendly: one pan for the fish and sauce, rice on the side.
• Flexible: works with snapper, cod, halibut, or any firm white fish.
• Restaurant-worthy presentation with simple, familiar ingredients.

Grocery List

• Produce: Onion, garlic, tomatoes (or canned), limes, cilantro, roasted red bell pepper or poblanos, optional pickled jalapeños
• Dairy: None required (optional: 1 tbsp butter for rice)
• Pantry: Olive oil, green olives (Manzanilla), capers, dried Mexican oregano, bay leaves, dry white wine, low-sodium broth, long-grain white rice, corn tortillas, kosher salt, black pepper

Full Ingredients

For the Fish

• 4 firm white fish fillets (5–6 oz each), such as snapper, cod, halibut, or sea bass
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp lime zest
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp olive oil (for searing)

Veracruz Sauce

• 2 tbsp olive oil
• 1 medium white or yellow onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1.5 lb ripe tomatoes, chopped (or 1 [28 oz] can crushed tomatoes)
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tsp dried Mexican oregano (or regular oregano)
• 2 bay leaves
• 1/2 cup pitted green olives (Manzanilla), halved
• 2 tbsp capers, rinsed and drained
• 1 cup roasted pepper strips: from 1 large red bell pepper or 2 poblanos, roasted, peeled, and sliced; or 3/4 cup jarred roasted red peppers, drained and sliced
• Optional heat: 1–2 tbsp pickled jalapeño slices plus 1 tbsp brine
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Rice and Tortillas

• 1 cup long-grain white rice, rinsed
• 1.75 cups water
• 1/2 tsp kosher salt
• 1 tbsp olive oil or 1 tbsp unsalted butter (optional)
• 8–12 corn tortillas

To Serve

• 1/4 cup chopped fresh cilantro
• Lime wedges

Step-by-Step Instructions

Step 1: Marinate the fish

Pat the fish dry with paper towels. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Rub on the lime zest and 2 tbsp lime juice. Set aside to marinate for 10 minutes while you start the rice and sauce.

Step 2: Start the rice

Rinse the rice under cool water until it runs mostly clear. In a small saucepan, combine rice, 1.75 cups water, 1/2 tsp salt, and optional 1 tbsp oil or butter. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes before fluffing with a fork.

Step 3: Build the Veracruz sauce base

Heat 2 tbsp olive oil in a large sauté pan or deep skillet over medium heat. Add the sliced onion and cook until translucent and lightly golden at the edges, 4–5 minutes. Stir in the sliced garlic and cook 30 seconds, just until fragrant. Add the tomatoes, white wine, broth, oregano, and bay leaves. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 8–10 minutes.

Step 4: Add olives, capers, and roasted peppers

Stir in the halved green olives, rinsed capers, roasted pepper strips, and if using, the pickled jalapeños plus 1 tbsp of their brine. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper (taste and adjust). Keep the sauce at a gentle simmer over low heat while you sear the fish. If the sauce reduces too much, add a splash of water to maintain a saucy consistency.

Step 5: Sear the fish

Heat 1 tbsp olive oil in a separate nonstick or well-seasoned skillet over medium-high heat. Sear the fish 2–3 minutes per side until lightly golden. The fish will finish cooking in the sauce, so aim for a good sear without fully cooking through.

Step 6: Simmer fish in the sauce

Transfer the seared fillets into the simmering Veracruz sauce. Spoon some sauce over the top, cover, and cook over low heat for 4–6 minutes, depending on thickness, until the fish flakes easily and reaches an internal temperature of 145°F. Remove bay leaves. Taste the sauce and adjust salt, pepper, and lime as needed.

Step 7: Warm tortillas and serve

Warm the corn tortillas in a dry skillet over medium heat, 30 seconds per side, until pliable and steamy. Serve the fish and plenty of sauce over fluffed rice, garnish with chopped cilantro, and pass extra lime wedges and warm tortillas at the table.

Pro Tips

• Pat the fish very dry before searing to get light browning and prevent sticking.
• Rinse capers to dial back excess salt; add a splash of jalapeño brine for bright acidity.
• Use fresh tomatoes in summer; canned crushed tomatoes give consistent results year-round.
• Stop the simmer as soon as the fish turns opaque and flakes; overcooking makes it dry.
• Jarred roasted peppers are a reliable shortcut; if roasting fresh, char until blackened for smoky depth.

Variations

• Shrimp a la Veracruzana: Swap in 1.5 lb large shrimp (peeled, deveined). Sear 1 minute per side and simmer in the sauce 2–3 minutes.
• Smoky Chipotle: Add 1–2 tsp minced chipotle in adobo to the sauce with the tomatoes for a deeper, smoky heat.
• Vegetarian: Replace fish with thick cauliflower steaks or 2 cans chickpeas (drained). Simmer in the sauce 8–10 minutes until tender and heated through.

Storage & Make-Ahead

The Veracruz sauce can be made up to 3 days ahead and refrigerated, or frozen for up to 2 months. Reheat gently, then add freshly seared fish and finish as directed. Leftover fish in sauce keeps 1 day in the refrigerator; reheat gently over low heat until just warmed to avoid overcooking. Cooked rice keeps 4 days chilled. Warm tortillas fresh for best texture.

Nutrition (per serving)

Approximate values with rice and 2 corn tortillas: 640 calories; 42 g protein; 63 g carbohydrates; 18 g fat; 5 g fiber; 980 mg sodium. Values will vary with fish type and salt preferences.