Pescado a la Veracruzana (Fish in Tomato Sauce)

Ingredients

• For the Fish:
• 2 fillets of white fish (snapper, halibut, or cod) 🐟
• 1 tbsp olive oil 🫒
• Salt & black pepper, to taste 🧂
• For the Sauce:
• 1 tbsp olive oil 🫒
• 1 small onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 2 medium tomatoes, diced 🍅
• 0.5 cup tomato sauce 🍅
• 0.5 cup green olives, sliced 🫒
• 1 tbsp capers 🌿
• 1 small jalapeño or serrano pepper, thinly sliced 🌶️
• 0.5 tsp dried oregano 🌿
• 0.5 tsp ground cumin 🏺
• 0.5 cup white wine or fish stock 🍷
• Fresh cilantro, chopped, for garnish 🌿
• Lime wedges 🍋

Instructions

1. 11️⃣ Prepare the Fish
2. 21️⃣ Pat the fish fillets dry and season generously with salt and pepper.
3. 32️⃣ Heat 1 tbsp olive oil in a large skillet over medium heat.
4. 43️⃣ Sear the fillets for about 3 minutes per side until golden brown. Remove from the pan and set aside.
5. 52️⃣ Make the Sauce
6. 61️⃣ In the same skillet, heat the remaining olive oil over medium heat.
7. 72️⃣ Add onion and sauté until soft and translucent (about 3 minutes).
8. 83️⃣ Stir in garlic, diced tomatoes, tomato sauce, olives, capers, jalapeño, oregano, and cumin.
9. 94️⃣ Cook for 5 minutes, stirring occasionally, until the mixture begins to thicken and become fragrant.
10. 103️⃣ Simmer the Sauce
11. 111️⃣ Pour in the white wine or fish stock and stir well.
12. 122️⃣ Let the sauce simmer gently for 10 minutes to allow the flavors to meld beautifully. 🌊
13. 134️⃣ Bring It Together
14. 141️⃣ Gently nestle the seared fish into the sauce.
15. 152️⃣ Cover the skillet and simmer for an additional 5 minutes, spooning the sauce over the fish occasionally to infuse it with flavor.
16. 165️⃣ Serve & Enjoy
17. 171️⃣ Transfer the fish and sauce to a serving plate.
18. 182️⃣ Garnish with fresh cilantro and serve with rice, crusty bread, or warm tortillas.
19. 193️⃣ Add a squeeze of lime juice just before eating for a bright, zesty finish. 🍋✨