Veracruz-style typically refers to whitefish served with a tomato sauce studded with capers and olives.
Ingredients
- olive oil: 3 Tbsp (divided)
- onion: 1 cup (diced)
- garlic: 3 clove (minced)
- jalapeno pepper, minced: 1 piece (for garnish, optional)
- oregano: 1 tsp (dried)
- salt: 0.5 tsp (divided)
- 1/2 teaspoon black pepper: (divided)
- dry white wine (such as Chenin Blanc): 0.25 cup
- (14.5-oz.) can fire-roasted diced tomatoes, undrained: 1 piece
- pitted green olives: 0.5 cup (roughly chopped)
- capers: 0.25 cup (drained)
- fresh parsley: 1 Tbsp (chopped)
- (6-oz.) skinless whitefish fillets, such as sea bass (about 2 inches thick) or snapper (about 1/ inch thick): 4 piece
- lemon wheels: (for serving)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons oil in a saucepan over medium-high heat. Add onion; cook, stirring occasionally, until softened and lightly browned, about 4 minutes. Add garlic, jalapeño, oregano, and 1/4 teaspoon each salt and black pepper. Cook, stirring frequently, until fragrant, about 30 seconds.
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Pour in wine, stir, and bring to a simmer. Cook until most of the wine evaporates, about 2 minutes. Add tomatoes and their juices, olives, capers, and parsley; bring to a simmer over medium-high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, until most of the liquid is evaporated and reduced to about 2 cups, about 15 minutes. Remove from heat; cover to keep warm.
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Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pat fish fillets dry and sprinkle with remaining 1/4 teaspoon each salt and black pepper. Cook, turning once halfway through, until browned on both sides and fish flakes easily, 6 to 8 minutes per 1/2-inch thickness.
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Serve fish with sauce and lemon wheels. Garnish with additional jalapeño slices.
