Pescado a la Veracruzana
By: McCormick Kitchens
Made With:
This Veracruz-style fish features flaky white fillets simmered in a bright tomato sauce with olives, capers, garlic, onions, and lime—bringing together a fresh balance of savory, briny, and herbaceous flavors. It’s a simple yet standout dish that feels both comforting and festive.
This Veracruz-style fish features flaky white fillets simmered in a bright tomato sauce with olives, capers, garlic, onions, and lime—bringing together a fresh balance of savory, briny, and herbaceous flavors. It’s a simple yet standout dish that feels both comforting and festive.
Key products
Instructions
Instructions
- Heat oil in large skillet on medium heat. Pat fish dry with paper towels. Season on both sides with salt and ground black pepper. Sear fish on both sides until golden brown. Remove from skillet and set aside.
- Add onion to skillet. Cook and stir 3 - 4 minutes until softened. Add garlic; cook and stir 1 minute until fragrant. Stir in Original Hot Salsa, green olives and capers. Cook 5 minutes, stirring occasionally. Nestle seared fish into the sauce, spooning a bit of the sauce over top of each fillet to coat.
- Reduce heat; cover and simmer 10 - 12 minutes, or until fish is cooked through and flakes easily with a fork. Garnish with freshly chopped cilantro. Place each portion of fish on a serving plate. Spoon sauce generously over top. Serve with white rice and lime wedges, if desired.
