Mexican · beginner
Mexican Veracruz Style Fish Fillets With Tomatoes And Olives
Flaky white fish poached gently in a lively coastal Mexican sauce made from fresh tomatoes, green olives, capers, and jalapeños.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat fish fillets dry with paper towels and season lightly with salt and fresh lime juice on both sides.
- 02
Heat olive oil in a large pan over medium heat, add diced onion and minced garlic, and cook for 3 minutes until translucent.
- 03
Stir in diced tomatoes, halved green olives, rinsed capers, and chopped jalapeños.
- 04
Simmer sauce uncovered for 7 to 8 minutes until tomatoes break down into a thick, fragrant base.
- 05
Nestle fish fillets gently into the pan, spooning some tomato sauce over each fillet.
- 06
Cover skillet and steam over medium-low heat for 7 to 9 minutes until fish flakes easily with a fork.
A LITTLE KITCHEN KNOW-HOW
Pan Poaching in Sauce Matrix
Cooking delicate fish fillets covered directly inside a simmering, moisture-rich tomato broth to preserve tenderness.
Notes from the kitchen
- Rinsing capers before cooking prevents excessive saltiness, maintaining harmony between olives and fresh tomatoes.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
