Pescado a la Veracruzana

A firm-fleshed snapper poached in a bright, reduced tomato sauce. The acidity of olives and the heat of chilies cut through the sweetness of melted onions.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 288
• Protein: 33 g
• Carbs: 12 g
• Fat: 11 g

Ingredients

• 600 g Snapper ( fillets with skin on )
• 2 tbsp Extra virgin olive oil
• 1 piece White onion ( finely sliced )
• 2 piece Garlic ( minced )
• 400 g Round tomato ( seeded and crushed )
• 50 g Green olive ( pitted )
• 2 tbsp Lime juice
• 2 piece Bay leaf
• 2 piece Thyme
• 1 tsp Oregano
• 1 tbsp Raisin optional
• 20 g Capers ( drained )
• 30 g Pickled jalapeños ( chopped or sliced )

Instructions

1. Fish preparation

   Salt the snapper fillets. The skin must be dry. Drizzle with lime juice and let rest while you start the sauce.

2. Aromatic base

   Heat olive oil in a pan. Sauté sliced onions until translucent and soft. Add minced garlic: as soon as the aroma is released, move to the next step.

3. Tomato concentration

   Stir in crushed tomatoes, bay leaves, thyme, and oregano. Reduce over medium heat. The moisture must evaporate until the sauce coats the back of a spoon.

4. Condiments and flavors

   Add olives, raisins, and missing ingredients (capers and chilies). The sauce becomes glossy and complex. Adjust seasoning if necessary.

5. Final cooking

   Place the fish fillets directly into the sauce. Cover. Simmer gently: the flesh is ready when it flakes apart under the pressure of a fork.

Chef's tips

• Do not overcook the fish: as soon as the flesh loses its translucent appearance at the core, stop everything.
• If the sauce is too acidic from the tomatoes, a small pinch of sugar will balance it out.
• Use a pan wide enough so that the fillets do not overlap.

Storage

Keep for 2 days in the fridge in an airtight container. Reheat very gently covered to avoid drying out the fish.