Today we're going to learn how to prepare one of the most iconic dishes of Mexican cuisine: Veracruz-style fish . This recipe combines the best flavors of the sea with the most representative ingredients of Veracruz cuisine, creating a colorful, flavorful dish perfect for any occasion.
This perfect blend of Mexican and European ingredients is a dish that never fails. So, grab your apron, put on your playlist, and get ready to make a Veracruz-style fish fillet . Now let's go over some historical details so that, in addition to enjoying yourself, you can also learn a little more about this culinary gem.
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About Veracruz-Style Fish
The Veracruz-style fish recipe has everything you love: it's simple, made with easy-to-find ingredients, and steeped in history. It's a dish that originated in the port of Veracruz , with a blend of Mexican and Spanish influences.
- The star of the dish is the red snapper , a firm, mild-flavored fish with white flesh that is very popular in Mexican cuisine . Its bright red skin is easily recognizable, and its meat is juicy and easy to cook.
Of course, we can use any other firm white fish . And the best part is, you don't have to be a chef to make an incredible dish. Oh, and if it turns out a little rare, you can always call it "deconstructed" and come across as a gourmet.
A little bit of history you should know
This dish is one of those steeped in history. It originated in the port of Veracruz , one of Mexico's oldest cities. Imagine: as ships arrived with products like olives, capers, and olive oil , the people of Veracruz were already combining them with tomatoes, chili peppers, and fresh fish from the Gulf of Mexico. The result is an incredible blend of local and European ingredients, and it's the delicious recipe we're going to prepare today.
How to choose the best fish for your Veracruz-style steak
Veracruz-style fish recipe is that it's simple, yet boasts a unique flavor thanks to the ingredients. Here's a list of what you'll need. Don't worry, there's nothing unusual or difficult to find. This recipe is all about simplicity and fresh flavors.
Choosing the right fish is key to ensuring your Veracruz-style fillet has that fresh, delicious flavor we're all looking for. Follow these tips and you'll be sure to use the best ingredients.
- Freshness above all: Make sure the fish has bright eyes and firm skin. If it's mushy or dull, it's best to skip it.
- Mild aroma: Fresh fish doesn't have a strong odor. If you detect a pungent aroma, it's not at its best.
- Cut fillets: If you buy fillets, check that they are moist and free of dark spots, as this indicates freshness.
- Buy the same day: It's always best to cook fish the same day you buy it to ensure its best flavor and texture.
With these simple tips, you're guaranteed fresh fish, ready to star in your Veracruz-style recipe.
Different versions of Veracruz-style fish fillet
While red snapper is the most traditional fish for this recipe, the beauty of Veracruz-style fish is that it adapts to whatever you have available. If you can't find red snapper, you can use sea bass, grouper, tilapia, or any firm-fleshed white fish. Some even opt for vegan or vegetarian versions, replacing the fish with tofu or mushrooms, for a more modern and accessible twist on this classic.
Tips and tricks for perfect Veracruz-style fish
Here are some tips that will make you look like a genius in the kitchen with your Veracruz-style steak recipe:
- Fish : Any firm-fleshed white fish will work wonders for you.
- Tomatoes : Use ripe tomatoes to give the sauce that sweet, juicy flavor. If you don't have fresh ones, canned tomatoes will also work, but fresh is always better.
- The spiciness : If you're not a fan of spicy food, you can omit the chilies. And if you like them but don't want to go overboard, try just one and adjust accordingly.
- Olives : Use green olives if you want a milder flavor. If you prefer a more intense flavor, black olives are also a great option.
- Cooking time : Don't overcook the fish; the key is to keep it juicy. It cooks quickly, so keep an eye on it so it flakes just right with a fork.
How to pair Veracruz-style fish without racking your brains?
Veracruz-style fish is usually accompanied by simple side dishes that enhance the flavors without overpowering them. Here are some ideas:
- White rice: It's the classic of classics, perfect for absorbing all the rich fish sauce.
- Corn tortillas: You can use them to accompany fish, and even make small Veracruz-style fish tacos, a truly Mexican touch.
- Steamed or roasted potatoes: Light, simple, and a perfect accompaniment without competing.
- Fresh salad: With lettuce, avocado and cucumber, a fresh counterpoint to balance the sauce.
- Sautéed vegetables: If you want to add a healthier touch, zucchini or green beans are a great option.
Common mistakes when making Veracruz-style fish (and how to avoid them without drama)
We've all made mistakes in the kitchen at some point, but here are some common mistakes you can avoid:
- Overcooking fish : Fish cooks quickly. As soon as it looks tender and flakes easily, it's ready. If you leave it longer, it will end up dry.
- Use green or bland tomatoes : This sauce requires ripe, flavorful tomatoes. If you don't have good tomatoes, use good-quality canned ones instead.
- Overdoing it with the spice : We've all been there when we've had a hard time with chilies. If that happens to you, you can tone down the heat with a little cream or serve it with bread to balance it out.
If you want more recipes with a Mexican flair, check out this Mexican seafood soup , another gem from the sea.
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Veracruz-style fish recipe:
Yields: 4 portions
Preparation time: 25 minutes
Ingredients:
- 4 Red Snapper Fillets (approximately 120 g)
- ½ Sliced onion
- 3 cloves of garlic, finely chopped
- 5 diced tomatoes
- 1 tbsp tomato extract
- 3 Tbsp chopped fresh parsley
- 4 tbsp capers
- 4 Chiles güeros (optional; you can also use serrano chile or bell pepper)
- 1/4 Cup pitted green olives
- 1/2 Cup of water
- Bay leaves and dried oregano
- Salt and pepper
- Olive oil
How to make Veracruz-style fish:
- Heat olive oil in a frying pan over medium heat and sauté the onion until translucent (4-5 minutes). Add all the chopped garlic and cook for 2 minutes until lightly browned.
- Add the diced tomatoes and the tablespoon of tomato paste. Stir and season with salt and pepper to taste. Cook over medium heat for 10 minutes and let the sauce thicken slightly.
- Add the chopped parsley, capers, chilies, green olives, and a pinch of dried oregano. Add 1 or 2 bay leaves and 1/2 cup of water. Stir to combine all ingredients.
- Place the fish fillets on top of the sauce, partially covering them with the mixture. Cover the pan and cook over medium heat for 7-10 minutes, or until the fish is opaque and flakes easily with a fork.
- Remove the bay leaves before serving. If desired, sprinkle more fresh parsley on top of the fillets for garnish.
