Best 5 Pescado A La Veracruzana Veracruz Style Fish Recipes
Pescado a la veracruzana, or Veracruz-style fish, is a traditional Mexican dish that combines the flavors of the sea and the land. This vibrant dish is made with fresh fish, such as red snapper or tilapia, cooked in a flavorful tomato-based sauce. Originating from the coastal city of Veracruz, this recipe has become a beloved dish throughout Mexico and beyond. With its zesty combination of spices, vegetables, and herbs, pescado a la veracruzana is a culinary journey that captures the essence of Mexican cuisine.
Let's cook with our recipes!
VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
PESCADO VERACRUZANO (BAKED FISH VERACRUZ STYLE)
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Squeeze lime and rub fish with juice. Coarsely chop lime rind and put in cavity. Sprinkle fish inside and out with pepper. Place in baking dish.
- Heat oil in saucepan and add onion and garlic and cook, stirring, until wilted. Add green peppers and stir briefly. Add oregano, pepper flakes and tomatoes. Bring to boil and let cook about 10 minutes.
- Pour sauce over fish and place in oven. Bake, basting often with sauce, about 30 minutes or until done. When cooked, back fin bones will slip out easily when tugged. Brush fish with sauce and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 181 milligrams, Sugar 6 grams
PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.
Provided by Ofelia Bañuelos
Categories Mexican Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
- Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
- Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
- Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 1348 calories, Carbohydrate 11 g, Cholesterol 561.8 mg, Fat 62.5 g, Fiber 3.2 g, Protein 176 g, SaturatedFat 12.3 g, Sodium 1606.1 mg, Sugar 6.1 g
VERACRUZANA FISH
Uncategorized - April 20, 2009 - No Comments VERACRUZANA FISH Latin America is an astronomically rich region and one of the countries that has always had more appreciation for its unique recipes is Mexico. Today I share this delicacy from the region of Veracruz for your enjoyment. Traditionally in this recipe is used huachinango, a fish from the Gulf of Mexico, consisting of white meat, the meat is very appealing for its flavor and nutritional qualities, but any white meat fish is good.
Provided by Victoria 2
Categories Mexican
Time 30m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cut the onion into very thin slices. Grate the tomatoes to get all their flesh. Heat olive oil in a large skillet and sauté onion over medium heat until soft and slightly golden. Add the tomato pulp and allow to stir-fry for 5 minutes more. Cut olives into small pieces and add to skillet. Add the capers and stir with a wooden spoon to incorporate all ingredients well. Chop finely and add chilies. Let the sauce cook for approximately 10 minutes or until thickened. Season with salt and pepper and reserve the sauce.
- Cut the fish fillets and bring the sauce back to the fire. When boiling, add fish fillets and ½ cup of water to prevent the sauce becomes too dry.
- Let cook on medium heat for 10 to 15 minutes (depending on thickness of fillets).
- Serve fillets with a good amount of sauce and spread cilantro or parsley.
PESCADO A LA VERACRUZANA (VERACRUZ-STYLE FISH)
Fish fillets are baked in a tomato sauce with onion, red peppers, capers, and green olives to create this Mexican fish dish.
Provided by Ofelia Bañuelos
Categories Mexican Recipes
Time 1h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish large enough to fit the fish fillets in a single layer.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in plum tomatoes and red bell pepper; simmer until softened, about 5 minutes. Stir in tomato puree; cook for 3 to 5 minutes.
- Stir salt, bouillon cube, oregano, cinnamon, pepper, and bay leaves into the saucepan. Cook until flavors combine, about 10 minutes. Add olives and capers; simmer for 5 minutes. Remove sauce from heat.
- Melt butter in a separate skillet over medium heat. Season fish fillets with salt and pepper; cook in the hot butter until browned, 1 to 2 minutes per side.
- Lay fish fillets in the baking dish in a single layer; cover with sauce. Arrange sliced peppers on top. Cover baking dish tightly with aluminum foil.
- Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 1348 calories, Carbohydrate 11 g, Cholesterol 561.8 mg, Fat 62.5 g, Fiber 3.2 g, Protein 176 g, SaturatedFat 12.3 g, Sodium 1606.1 mg, Sugar 6.1 g
Tips:
- Use fresh, high-quality fish. This will make a big difference in the flavor of the dish.
- Don't overcook the fish. Fish is delicate and cooks quickly, so be careful not to overcook it or it will become tough and dry.
- Use a variety of vegetables. This will add flavor, color, and texture to the dish.
- Don't be afraid to experiment with different flavors. Pescado a la Veracruzana is a versatile dish that can be customized to your own taste. Try adding different spices, herbs, or vegetables to create your own unique version.
- Serve Pescado a la Veracruzana with your favorite sides. Some popular options include rice, beans, tortillas, or salad.
Conclusion:
Pescado a la Veracruzana is a delicious and easy-to-make Mexican dish that is perfect for any occasion. It is a healthy and flavorful dish that can be enjoyed by people of all ages. If you are looking for a new and exciting seafood dish to try, I highly recommend Pescado a la Veracruzana.
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