SOMETHING SIMPLE: Veracruz-Style Whitefish

This recipe is inspired by pescado a la veracruzana, a colorful Mexican dish that’s quick to prep and full of bright flavor.

By Chef Ryan Dodge | Experience Life

Veracruz style fish in a cast iron grill

Makes 4 servings
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

4 4-oz. fillets of whitefish, such as cod, snapper, or halibut
2 tbs. extra-virgin olive oil
1 yellow onion, julienned
4 cloves garlic, thinly sliced
3 lb. fresh tomatoes, diced, or 2 14-oz. cans diced tomatoes
¼ cup capers, strained
1 cup sliced green Manzanilla olives
1 cup dry, fruity wine, such as Sauvignon Blanc
Sea salt, to taste
Freshly ground black pepper, to taste

Directions

STEP 1

Choose a large sauté pan or skillet with a lid. Place the pan over medium heat, add the olive oil, and heat until shimmering.

STEP 2

Season the fish fillets on both sides with salt and black pepper to taste. Gently place the fillets in the pan and cook until golden on one side, about two to three minutes.

STEP 3

Flip the fish and add the onion and garlic to the pan. Gently sauté the ingredients around the fish until the onion is translucent, about five minutes.

STEP 4

Pour in the wine to deglaze the pan, scraping the bottom to release any browned bits, and continue cooking until the wine is reduced by half, about five to seven minutes.

STEP 5

Add the tomatoes, capers, and olives. Stir, cover the pan, and lower the heat to a simmer. Cook for five to seven minutes to allow the flavors to combine, then remove the lid and turn off the heat.

STEP 6

Garnish with fresh basil and serve with a loaf of crispy bread for dipping, if desired.

STEP 7

Nutritional tip: Whitefish is an excellent source of lean protein and a variety of B vitamins, which help fight inflammation and support immune function, among other health benefits.

This recipe is part of our Something Simple department, which features one-pot, 30-minutes-or-less, or 10-ingredients-or-less recipes that make it easier to eat healthy in a pinch.

Photography by: Terry Brennan; Food Styling: Betsy Nelson

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