Fish a la Veracruzana is one of Mexico’s most iconic seafood dishes, named after the coastal state of Veracruz where it originated. Traditionally made with white fish fillets—often red snapper—simmered in a zesty tomato-based sauce, it reflects a rich blend of Indigenous, Spanish, and African influences, making it a vibrant example of Mexico’s mestizo (mixed) culinary heritage. 

Our version is a delicious, 30-minute, one-pan dish that swaps in Salsa Chile de Agua for fresh chile de agua, adding fire-roasted flavor and subtle heat to create a soulful, spicy, and satisfying meal that brings the warmth of Veracruz to your kitchen.

Serves: 2

Cook Time: 30 minutes

Ingredients

• 2 filets white fish (skin on; e.g. red snapper, cod, or halibut)
• 2 cups steamed white rice
  
• 1 jar ¡Ya Oaxaca! Salsa Chile de Agua
• 1 whole onion, sliced
• 4–5 cloves garlic, sliced
• 2 tomatoes, chopped
• 3 oz pitted olives, sliced
• 1 oz capers
• 1 oz raisins
• 2 oz sliced roasted almonds
• ½ stick cinnamon
  
• 1 bunch parsley, roughly chopped
• Olive oil, as needed
• Sea salt and pepper, to taste
• Splash of water

Instructions

Make the Veracruzana Sauce:

1. Heat a splash of olive oil in a large pan over medium heat.

2. Add sliced onion and sauté for 2–3 minutes until translucent.

3. Stir in the garlic and cook until fragrant (about 1 minute).

4. Add chopped tomatoes and cook for 3 minutes.

5. Pour in the Ya Oaxaca Salsa Chile de Agua, then add olives, capers, raisins, almonds, cinnamon stick, and a splash of water.

6. Let the sauce simmer gently for about 10 minutes, stirring occasionally. Don’t let it reduce too much—this should stay saucy and flavorful.

7. Stir in chopped parsley and adjust seasoning with salt and pepper to taste.

Cook the Fish:

1. Pat fish dry, then season both sides with salt and pepper.

2. Heat a pan over medium-high heat and add vegetable oil.

3. Place fish skin-side down and cook until the skin crisps and the fish begins to brown around the edges.

4. Flip and cook the other side. As the fish finishes cooking, spoon some of the warm salsa around the fish in the pan to heat everything together.

To Serve:

1. Place a bed of steamed white rice into each bowl or plate.

2. Spoon generous amounts of the Veracruzana sauce over the rice.

3. Place the seared fish on top.

4. Garnish with fresh parsley and a light drizzle of olive oil.