Red snapper fillet in a tomato sauce with olives, capers and pickled chillies.
About this recipe
Pescado a la veracruzana is one of the most iconic dishes from the port of Veracruz, born from the fusion of Spanish and indigenous cuisines. A red snapper fillet is draped in a luscious tomato sauce studded with olives, capers, pickled yellow chillies and aromatic herbs, then gently simmered until tender.
History & Origin
Pescado a la veracruzana is one of the most emblematic dishes of the cuisine of the port of Veracruz and a perfect example of the fusion between Spanish and indigenous Mexican cooking. It was born during the colonial era when the Spanish brought olives, capers, olive oil and Mediterranean herbs, which were combined with the local tomatoes, chillies and fish from the Gulf of México. Red snapper (huachinango) is the traditional fish for this recipe, prized since pre-Hispanic times by the Totonac people who inhabited the Veracruz coastline. This dish has been declared part of the gastronomic heritage of the state of Veracruz and is a must at Easter celebrations. It is traditionally served in earthenware casserole dishes, accompanied by white rice and sweetcorn tortillas.
Estimated cost
£26.06
Total cost
£6.52
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
394
Calories
27g
Protein
26g
Carbohydrates
15g
Fat
3g
Fibre
911mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Sazona the filetes de huachinango with salt, pepper y un chorrito de jugo de limon. Deja reposar 10 minutes.
- 2
Haz un corte en shape de cruz en la base de each tomato. Sumerge en water hirviendo 30 segundos, then en water fria. Pela, retira semillas y pica in cubes medianos.
- 3
Cut the onion into thin half-moons. Halve the olives and cut the guero chillies into strips. Finely chop the garlic.
💡 In Veracruz, whole red snapper is traditionally used, but fillets are more practical. Any firm white fish will work.
- 4
Heat the olive oil in a wide frying pan or casserole dish over medium heat. Sear the fish fillets for 2 minutes per side until lightly golden. Remove and set aside.
- 5
In the same frying pan, sauté the onion and garlic for 3 minutes until translucent. Add the chopped tomato and cook for 5 minutes.
- 6
Add the olives, capers, guero chillies, bay leaves, oregano, thyme and parsley. Season with salt and pepper. Cook for a further 5 minutes over medium heat.
- 7
Place the fish fillets on the Veracruz-style salsa. Cover the frying pan with a lid and cook over low heat for 15-18 minutes, occasionally basting the fish with the salsa.
- 8
Check that the fish is cooked: the flesh should be opaque and flake easily with a fork. Remove the bay leaves.
- 9
Sirve each filete banado generosamente with la salsa from Veracruz. Acompana with white rice y tortillas de maiz.
💡 Este dish sabe mejor si la salsa se prepara with 20 minutes de anticipacion for that the flavours de the aceitunas y alcaparras se integren.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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