Veracruz-style fish: a Lenten tradition in Mexican cuisine
- Chef Yerika
- 3 minutes ago
- 3 min read
During Lent, many Latin American kitchens turn their attention to the sea. Fish becomes the star of recipes that combine freshness, history, and a balance of flavors.
One of the most representative dishes of this tradition is Veracruz-style fish , a preparation deeply rooted in the cuisine of the Gulf of Mexico. Its essence lies in a sauce where tomatoes, olives, capers, and aromatic herbs come together, creating a profile that blends acidity, salinity, and herbal notes with surprising harmony.
Despite its apparent simplicity, this dish requires precise cooking of the fish and a balanced sauce. The goal is for both elements to complement each other without one overpowering the other.
The concept behind the dish
Veracruz cuisine reflects the influence of multiple cultures. In this case, the technique combines elements of Spanish cuisine—such as the use of olives and capers—with deeply Mexican ingredients like fresh tomatoes, chili peppers, and aromatic herbs.
The result is a bright, slightly acidic sauce with a deep saltiness, ideal to accompany white-fleshed fish with a firm texture.
From a technical point of view, the challenge lies in not overcooking the fish . The residual heat from the sauce should gently finish cooking the fish, allowing it to retain its juiciness.
Ingredients
For fish
4 firm white fish fillets.
(fresh snapper, sea bass, tilapia or cod)
Salt to taste.
Freshly ground black pepper.
2 tablespoons of olive oil.
For the Veracruz sauce
500 g of ripe tomato.
120g of chopped white onion.
2 chopped garlic cloves.
1 sliced güero or jalapeño chile.
80g of green olives.
30g of capers.
1 bay leaf.
120 ml of dry white wine.
2 tablespoons of olive oil.
1 teaspoon of dried oregano.
Salt to taste.
Black pepper to taste.
Preparation
1. Preparation of the tomato base
Boil the tomatoes for a few seconds until the skin begins to peel away.
Remove, peel and lightly crush.
This step allows you to obtain a cleaner and more concentrated sauce.
2. Making the sauce
Heat the olive oil in a large frying pan.
Sauté the onion until translucent. Add the garlic and cook briefly.
Add the crushed tomato, chili, bay leaf, and oregano.
Cook over medium heat for a few minutes until the sauce begins to thicken.
Add the white wine and let it reduce slightly.
Add the olives and capers.
Adjust the salt and pepper.
The sauce should be slightly thick but still juicy.
3. Cooking the fish
Season the fillets with salt and pepper.
In a separate pan, briefly sear them with olive oil.
We are not aiming for complete cooking, but rather to create a light surface crust that helps preserve the fish's structure.
4. Integration
Place the fillets in the sauce.
Cook over low heat for 5 to 7 minutes, depending on the thickness of the fish.
The fish should be tender and juicy.
Presentation
Serve the fish covered with plenty of Veracruz-style sauce.
Serve with white rice, warm tortillas, or even steamed potatoes.
A little fresh cilantro or chopped parsley can add freshness at the end.
Technical Notes
The tomato must be fully ripe to achieve a balanced sauce.
Olives and capers provide natural saltiness, so it's advisable to adjust the salt at the end.
The fish should be cooked gently to prevent it from falling apart.
A sauce that is too thick can be corrected with a little fish stock or hot water.
Chef Yerika's Tips
For a more refined version:
Sear the fish first and finish cooking it directly in the sauce.
Add a drizzle of extra virgin olive oil just before serving to intensify the aromas.
If the tomato is very acidic, a small pinch of sugar can balance the flavour profile without altering the dish's identity.
And as with many traditional recipes, the secret lies in patience: letting the sauce develop slowly so that each ingredient contributes its character.
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