Veracruz Mexican · Dinner

Pescado a la veracruzana

Name: Pescado a la veracruzana
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Veracruz Mexican
Ingredients: 6 skinless red snapper or other firm white-fish fillets, 5 to 6 ounces each; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper; 2 tablespoons fresh lime juice; 3 tablespoons extra-virgin olive oil; 1 large white onion, thinly sliced; 4 garlic cloves, thinly sliced; 2 pounds ripe Roma tomatoes, chopped; 1 bay leaf; 1 teaspoon dried Mexican oregano; 1/2 teaspoon dried marjoram; 3/4 cup pitted green olives, halved; 3 tablespoons capers, rinsed; 6 pickled güero chiles, drained; 1/2 cup chopped flat-leaf parsley

Firm white-fish fillets gently finished in a bright Veracruz sauce of fresh tomato, onion, garlic, green olives, capers, herbs, and pickled güero chiles.

About 1 hrTotal

About 50 minActive

$$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

6 skinless red snapper or other firm white-fish fillets, 5 to 6 ounces each
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
4 garlic cloves, thinly sliced
2 pounds ripe Roma tomatoes, chopped
1 bay leaf
1 teaspoon dried Mexican oregano
1/2 teaspoon dried marjoram
3/4 cup pitted green olives, halved
3 tablespoons capers, rinsed
6 pickled güero chiles, drained
1/2 cup chopped flat-leaf parsley

Instructions

Season fish with 1 teaspoon salt, pepper, and lime; refrigerate 10 minutes while starting sauce.
Heat oil in a . Cook onion until translucent, 6 minutes. Add garlic for 30 seconds, then tomatoes, bay, oregano, marjoram, and remaining salt.
Simmer uncovered until tomatoes form a chunky glossy sauce, 12 to 15 minutes. Stir in olives, capers, and güero chiles; taste before adding salt.
Nestle fish into sauce, cover, and cook gently until centers reach 145°F and flake at the thickest point, 6 to 10 minutes.
Discard bay, scatter with parsley, and serve immediately, preserving whole fish pieces and distinct briny elements.

Veracruz, MexicoGulf-coast Veracruz cooking traditions

From the table

About this recipe

Pescado a la veracruzana reflects the Gulf port’s Indigenous Mexican ingredients alongside Spanish and wider trade influences: tomato and chile meet olives, capers, herbs, onion, and garlic.

Pescado a la veracruzana expresses the Gulf port’s Indigenous Mexican ingredients alongside Spanish and wider trade influences: tomato and chile with olives, capers, herbs, onion, and garlic. Whole red snapper is canonical; fillets are a practical branch and are not presented as huachinango entero. This Kwilt version follows the reviewed household adaptation: Use the exceptionally strong Mexico-platform rating pattern for fillet proportions while retaining whole-snapper context and the Veracruz sauce identity.

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