Veracruz Fish Broil

Veracruz-style cuisine is a great example of how simple ingredients can create bold flavors. This dish comes from the coastal state of Veracruz, Mexico, where seafood is a staple. The combination of tomatoes, olives, capers, and spices comes from Spanish and Mediterranean influences, blending with local ingredients to create a balanced, savory sauce that pairs perfectly with fish.

Traditionally, this dish is made with red snapper, but any flaky white fish works. I had some sole on hand, and it turned out great. Cod, halibut, or even tilapia would also be good choices. If fish isn’t your thing, this sauce works just as well with cooked chicken or pork.

The key to this dish is layering flavors. First, sauté onions, garlic, and chilies to build a solid base. Then, add spices, tomatoes, and a touch of briny depth from olives and capers. Once the sauce comes together, the fish is placed on top and broiled until it’s just cooked through. It’s simple, but each step matters.

This dish has been a regular in my kitchen for years. It’s approachable but still feels special, and it doesn’t take much time to make. Serve it over seasoned rice, garnish with fresh cilantro and lime, and you’ve got a meal that brings Veracruz to your table at home.

Veracruz Fish Broil

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

2 Tablespoons olive oil

1 sweet onion, diced

1 Anaheim chili, diced

1 Poblano chili, diced

6 cloves garlic, thinly sliced

1 teaspoon ground coriander

1 teaspoon dried oregano

1 bay leaf

1 (28 oz) can diced tomatoes

1/2 cup sliced Manzanilla olives

2 Tablespoons capers

4 fillets of flaky white fish (e.g., sole, cod, snapper, or halibut)

Salt and pepper, to taste

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Seasoned rice, for serving

Prepare the Sauce:

1. Heat olive oil in a braiser or oven-safe pan over medium heat.

2. Sauté the onion, Anaheim chili, and Poblano chili until softened, about 5 minutes.

3. Add garlic, coriander, oregano, and bay leaf, cooking until fragrant (1-2 minutes).

4. Stir in the diced tomatoes and simmer for 10-15 minutes, allowing the flavors to meld.

5. Fold in the sliced Manzanilla olives, then remove from heat.

Prepare the Fish:

6. Season fish fillets with salt and pepper.

7. Lay the fillets over the sauce in the same pan.

8. Sprinkle capers over the top of the fish.

Broil the Dish:

9. Preheat the broiler on high.

10. Place the pan under the broiler for 8-10 minutes, or until the fish is firm and flakes easily with a fork.

Garnish and Serve:

11. Remove from the oven and garnish with fresh cilantro leaves.

12. Serve with lime wedges and seasoned rice.

To learn more Latin American recipes, don't miss  our new Hands-On Culinary Adventure: Trip to Puerto Rico classes on Saturday, April 5 at 6pm or Friday, April 25 at 6pm.