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  • VOL 08, ISSUE 01 • WINTER 2020
Pescado a la Veracruzana

Pescado a la Veracruzana

A traditional fish dish from the coast of Mexico


  • 2 tbsp olive oil, divided
  • ½ onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 4 large tomatoes, seeded and chopped
  • 2 green chiles, roasted and chopped
  • 1 tsp salt
  • 1 bay leaf
  • 1 tsp dried oregano
  • 12 large green olives, cut in half
  • 2 Tbsp capers
  • 4 pieces fresh red snapper


  1. Add one tablespoon of olive oil in large saucepan. Heat it over medium-high and add onions. Sauté onions until they become opaque. Add garlic, tomatoes and green chiles, and continue to cook them. Reduce heat to medium-low and add remaining ingredients, except for fish.
  2. Simmer sauce for 15 minutes. Heat sauté pan over medium heat; add remaining olive oil. Season fish with salt and pepper, and place fish in the pan, skin side up and cook for 3 minutes to 6 minutes, then turn. Continue to cook until done. Plate and cover with sauce.