Bonus Sunday cooking adventures: White fish Veracruz


My goodness, was this fish yummy.

We generally eat fish every week and it can become a challenge to find a different way to prepare it. This recipe is flavored with Spanish and Mexican flavors and was unlike any fish I had made before.

I swapped the tilapia in the original recipe with white fish. The olives added a nice briny flavor. We don’t do much salt so they were a big treat.  You could leave those out, but it will dramatically change the flavor of the dish.  And note that this recipe, which has 532 mg of sodium per serving, is still much lower in sodium than a lot of the prepared foods you might be eating. Check the labels. You’ll be surprised, especially if you eat a lot of low-fat or fat-free foods, which tend to be higher in sodium to compensate for the flavor lost when you remove the fat.


I’m not sure why this recipe called for additional salt because the olives added plenty of salty flavor. I omitted it.

This came together quickly, and with spinach and baked potatoes, made for a filling meal. It would be especially good with rice to soak up the sauce. The recipe called for a non-stick skillet, and I didn’t have one big enough to brown all the fish; even with the skillet that I had I browned the fish in two batches. The first batch stuck to the pan — the second batch (with a little more olive oil) cooked perfectly. So I would suggest that if you’re not using a non-stick skillet to add a little more olive oil to the pan when you’re browning the fish.

Here is a link to the original recipe.

White fish veracruz


4 (4-ounce) white fish or pickerel fillets
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 1/2 cups pre-chopped onion
1 tablespoon chopped fresh oregano
4 garlic cloves, sliced
1 yellow bell pepper, thinly sliced
2 cups chopped tomato (I squeezed out a lot of the seeds)
1 tablespoon capers, rinsed and drained
2 ounces pimiento-stuffed green olives, sliced (Mine were pretty large and I used about 12.)
1 jalapeño pepper, chopped, ribs and seeds removed


1. Sprinkle fish evenly with pepper on both sides. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add fish to pan; cook 3 minutes or until browned on one side. Remove fish from pan. If you have to cook fish in two batches, add a little more oil to the pan to prevent sticking.
2. Add onion, oregano, garlic, and bell pepper to pan; sauté 4 minutes. Stir in tomato and remaining ingredients; bring to a simmer.
3. Arrange fish on top of tomato mixture, browned sides up. Cover, reduce heat to medium, and simmer 3 minutes or until fish flakes easily with a fork.


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