Dinner Party · Mexican
Pescado a la Veracruzana
White fish fillets simmered in a robust sauce of tomatoes, salty olives, and sharp capers.
Why This Works
The briny olives and capers provide a sharp counterpoint to the mild white fish.
The Upgrade
Add a few pickled jalapeños to the sauce for a subtle, spicy kick.
Chef's Secret
Michelin TechniqueDon't rush the onion sauté; caramelizing them slightly adds natural sweetness to the sauce.
Ingredients
Total time including resting: 40 min
Directions
Sauté onion and garlic in olive oil until soft and sweet.
5 minStir in tomatoes, olives, capers, and oregano; simmer until the sauce thickens and smells fragrant.
10 minPlace fish fillets directly into the sauce, covering gently.
2 minPoach at a gentle simmer until the fish is opaque and flakes easily with a fork.
8 minSpoon the sauce over the fish to ensure every bite is coated in the briney, savory reduction.
2 minServe hot, garnished with extra olives for presentation.
1 minWine Pairing
Grenache Blanc
White Wine
The BottleTablas Creek Vineyard Grenache Blanc
The savory character and weight of Grenache Blanc perfectly match the robust, salty tomato and olive sauce. It provides enough body to stand up to the fish without masking its flavor.
Nutrition per Serving
310
calories
38g
protein
10g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Crusty Bolillo Bread
Serve warm bread to mop up the robust tomato and olive sauce that accumulates at the bottom of the dish.
Ingredients
Directions
Preheat your oven to 400°F.
Whisk the softened butter, minced garlic, parsley, and sea salt together in a small bowl until fully combined.
Slice each bolillo roll in half horizontally.
Spread the garlic butter generously onto the cut faces of the rolls.
Place the rolls, cut side up, on a baking sheet and toast for 8 to 10 minutes until the edges are golden and crisp.
Serve immediately while steaming hot to ensure the crumb remains receptive to the Veracruzana sauce.
Side Dish
Steamed Asparagus
Lightly steamed asparagus with a drizzle of olive oil provides a clean, earthy vegetal note that pairs well with the salty Mediterranean-Mexican fusion.
Ingredients
Directions
Prepare a steamer basket over a pot of one inch of boiling water.
Place trimmed asparagus in the steamer, cover tightly, and steam for 3 to 5 minutes until vibrant green and just tender-crisp.
Remove immediately from the steamer and transfer to a warmed serving platter.
Drizzle uniformly with the olive oil while the spears are still hot.
Season evenly with the sea salt and black pepper.
Finish with a light dusting of lemon zest before serving immediately.
Member Reviews
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Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.