Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Veracruz-Style Whitefish Recipe
Veracruz-Style Whitefish typically features whitefish served with tomato sauce studded with capers and olives for authentic coastal Mexican seafood preparation experiences. This regional recipe showcases Veracruz cooking traditions through proper sauce preparation and traditional ingredient combinations. The coastal influence creates distinctive Mediterranean-Mexican flavor fusion.
Veracruz-style typically refers to whitefish served with a tomato sauce studded with capers and olives.
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
4
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Ingredients
3 tablespoons olive oil, divided
1 cup diced onion
3 cloves garlic, minced
1 jalapeno pepper , minced, plus more for garnish (optional)
1 teaspoon dried oregano
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup dry white wine (such as Chenin Blanc)
1 (14.5-oz.) can fire-roasted diced tomatoes, undrained
1/2 cup roughly chopped pitted green olives
1/4 cup capers , drained
1 tablespoon chopped fresh parsley
4 ( 6-oz.) skinless whitefish fillets, such as sea bass (about 2 inches thick) or snapper (about 1/ inch thick)
lemon wheels, for serving
Directions
Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onion; cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add garlic, jalapeño, oregano, and 1/4 teaspoon each salt and black pepper. Cook, stirring frequently, until fragrant, about 30 seconds.
Pour in wine, stir, and bring to a simmer. Cook until most of the wine evaporates, about 2 minutes. Add tomatoes and their juices, olives, capers, and parsley; bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, until most of the liquid is evaporated and reduced to about 2 cups, about 15 minutes. Remove from heat; cover to keep warm.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat fish fillets dry and sprinkle with remaining 1/4 teaspoon each salt and black pepper. Cook, turning once halfway through, until browned on both sides and fish flakes easily, 6 to 8 minutes per 1/2-inch thickness.
Serve fish with sauce and lemon wheels. Garnish with additional jalapeño slices.
Notes
Chenin Blanc – Chenin Blanc is one of the most common white wine varietals grown in Mexico, specifically in the La Laguna region. While typically acidic, Chenin Blanc wine can be sweet or dry. The high acid notes of Chenin Blanc blend seamlessly into the tomato- based sauce.
Recipe developed by Adam Dolge
Nutrition Facts (per serving)
| 452 | Calories |
| 26g | Fat |
| 12g | Carbs |
| 40g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 452 | |
| % Daily Value * | |
| Total Fat 26g | 34% |
| Saturated Fat 4g | 19% |
| Cholesterol 119mg | 40% |
| Sodium 1092mg | 47% |
| Total Carbohydrate 12g | 4% |
| Dietary Fiber 4g | 13% |
| Total Sugars 5g | |
| Protein 40g | 79% |
| Vitamin C 19mg | 21% |
| Calcium 115mg | 9% |
| Iron 2mg | 10% |
| Potassium 878mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
