I Can’t Stop Making This Veracruz Style White Fish

Veracruz-style fish is a traditional dish of Mexican cuisine, characterized by its powerful and aromatic sauce.

This sauce is made with a variety of vegetables, such as peppers, onions, tomatoes, olives, and spices, which give it a delicious flavor. The fish most commonly used for this dish is hake, but it can also be prepared with other white fish, such as dorado or tuna.

This potent blend of julienne-cut vegetables, tomatoes, garlic, and olives serves as the flavorful base for cooking the fish filets. The result is a tantalizing dish that captures the essence of Veracruz’s coastal cuisine.

To craft this delightful dish, sauté a medley of julienne-cut vegetables—think red and yellow bell peppers, onions, garlic, and diced tomatoes. Elevate the dish with the unmistakable flavor of olives; alternatively, cooks might opt for capers as a substitution or addition. This robust vegetable stew becomes the base for bathing the fish filets, ensuring they are perfectly cooked in the Veracruz sauce.

Veracruz locals savor this dish with tortillas or white rice, but for those on a Weight Watchers regimen, a cauliflower rice is an alternative that adds a lighter touch to the meal.

Why you should try Veracruz-style fish

A nutritious blend of fish and vegetables, Veracruz-Style Fish offers a burst of flavor that stands out without the complexity of intricate ingredients or preparation. The recipe’s simplicity ensures a swift and straightforward preparation. It’s an ideal choice for those seeking a delicious meal without a hassle.

With a modest number of Weight Watchers points, this dish aligns with your health-conscious goals, making it a guilt-free indulgence.

Ingredients

• 4 hake filets (about 500 g)
• 1 red bell pepper, julienned, 150 g.
• 1 yellow bell pepper, julienned, 150 g.
• 1 onion, thinly sliced, 100 g.
• 2 tomatoes, diced, 300 g.
• ½ cup green olives
• 3 tablespoons tomato paste
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoons olive oil

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Servings: 4

Serving size: 330 g.

Just 1 WW point per serving

Instructions for making Veracruz-style fish

1. Pat dry the hake filets with paper towels. Season each filet with crushed garlic, salt and pepper to taste.

2. In the skillet, add a teaspoon of olive oil. Sauté the sliced onions, cook until softened. Add the julienned red and yellow bell peppers, and diced tomatoes. Stir well.

3. Incorporate the green olives, one cup of water and tomato paste. Season with salt and pepper to taste. Allow the mixture to simmer for 10-12 minutes, allowing the flavors to meld.

4. Gently nestle the marinated hake filets into the Veracruzana sauce. Spoon the sauce over the filets, ensuring they are well-coated. Cover the skillet and let it simmer for an additional 10-15 minutes or until the fish is cooked through. The sauce should thicken slightly.

5. Carefully transfer the Veracruz-Style Fish onto individual plates. Spoon the flavorful sauce over each filet. Garnish with additional olives and fresh herbs if desired. Serve the Veracruz-Style Fish with a side of cauliflower rice or tortillas for an authentic experience.

Variations and substitutions

While hake filets are user-friendly, once you’ve crafted the Veracruz sauce, feel free to explore other fish varieties such as Mahi-Mahi, tuna, or grouper.

Many enthusiasts choose to add capers or substitute capers for olives, tailoring the dish to their taste preferences.

Personalize your Veracruz-Style Fish by incorporating additional vegetables like carrots and zucchini for a more substantial and varied dish.

Tips and Tricks Section for making Veracruz-style fish

1. Infuse a delightful smoky flavor into the dish by lightly toasting the vegetables during the sautéing process.

2. Elevate both the flavor and color of the Veracruz sauce by incorporating a dollop of tomato paste.

3. Cook the fish covered, taking advantage of the steam. Occasionally, uncover the pot to baste the fish with the Veracruz sauce.

4. Set a timer when cooking fish filets, ensuring they don’t exceed 15 minutes to prevent overcooking. For larger or denser fish varieties like grouper, add an extra 5 minutes of cooking time.

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