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  • Mariana Dineen

Pescado a la Veracruzana

Pescado a la Veracruzana is a classic Mexican dish with deep historical roots tracing back to the coastal city of Veracruz. Known for its rich blend of cultural influences. This dish beautifully embodies the region's culinary heritage, combining Mediterranean ingredients introduced by the Spanish with local Mexican flavors.The key to Pescado a la Veracruzana is its savory tomato-based sauce, enriched with olives, capers, and a medley of colorful bell peppers. This fusion of ingredients creates a vibrant and delicious dish that has become a staple in Veracruz and is enjoyed throughout Mexico and beyond.

Nutritional Benefits

Pescado a la Veracruzana is not only a feast for the senses but also a nutritious meal that supports a balanced diet. Here are some of its nutritional benefits:

  • High in Protein: The star of the dish, white fish fillets (such as red snapper, cod, or tilapia), are excellent sources of lean protein. Protein is essential for muscle maintenance, growth, and overall health. It also helps with satiety, keeping you feeling full and satisfied.

  • Low in Saturated Fat: This dish is low in saturated fats, making it heart-healthy and suitable for those looking to reduce their intake of unhealthy fats.

  • Rich in Vitamins and Minerals: The bell peppers, tomatoes, and garlic are packed with vitamins A, C, and K, as well as antioxidants that support immune function and overall well-being. The olives and capers add a boost of healthy fats and fiber.


  • 4-6 white meat fillets (red snapper, cod, tilapia, etc.)

  • 1 small onion (sliced)

  • 3 small Roma tomatoes (diced, seeds removed)

  • 1 ½ cups tomato sauce

  • ½ small green bell pepper (cut into strips)

  • ½ small yellow bell pepper (cut into strips)

  • 1 clove garlic (finely chopped)

  • ⅓ cup green olives (pitted & sliced)

  • 2 tablespoons capers

  • Olive oil spray

  • 1 tablespoon parsley (chopped)

  • 1 teaspoon oregano

  • 2 bay leaves

  • Salt and pepper (to taste)


  1. Heat the olive oil spray in a frying pan over medium heat.

  2. Add the bell peppers and onion and cook for 2 minutes, stirring constantly, for 3-4 minutes or until the vegetables are lightly soft.

  3. Add tomatoes, garlic, bay leaves, and oregano. Season with salt and pepper and cook for 2 minutes over medium-low heat.

  4. Stir in the tomato sauce and 1 ½ cups of water. Bring to a gentle simmer.

  5. Cover and cook for 10 minutes or until the vegetables are cooked through and the sauce has thickened slightly.

  6. Add the olives and capers. Cook for 1 minute.

  7. Carefully add the fish fillets to the pan, and spoon the sauce over the fish.

  8. Cook for 4-5 minutes or until the fish is nicely cooked through.

  9. Adjust seasonings to taste.

For a complete and satisfying meal, we served our Pescado a la Veracruzana with SOMOS Mexican Street Corn White Rice and a side of fresh avocado.

Enjoy this delicious and nutritious dish that brings a taste of Veracruz to your table. Perfect for a healthy and flavorful meal that honors both tradition and wellness.

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