Pescado a la Veracruzana

Ingredients

• 1 fish (1.5–2 lbs) whole white fish (sea bass, snapper, or similar), cleaned and gutted
• 3 tablespoons olive oil
• ½ cup diced onion (1/4-inch pieces)
• 2 cloves garlic, minced
• 1 can (14.5 oz) canned diced tomatoes
• ⅓ cup green olives, halved
• 2 tablespoons capers, drained
• 1 pepper fresh jalapeño, seeded and sliced into thin rings
• 1 tablespoon fresh lime juice
• ½ teaspoon dried oregano

Instructions

1. 1

   Pat the fish dry inside and outside using paper towels, pressing gently so moisture comes off completely — this helps it brown better and cook evenly.

2. 2

   Slice the onion lengthwise (from root to tip), then cut it crosswise into 1/4-inch pieces about the size of small dice, stopping when you reach the root.

3. 3

   Mince the garlic until the pieces are smaller than a grain of rice — pencil-tip–dot size — so they cook evenly and flavor the sauce uniformly.

4. 4

   Cut the jalapeño lengthwise from tip to stem, scrape out the seeds and white pith with a small spoon, then slice the remaining flesh into thin rings roughly the width of a pencil lead.

5. 5

   Place the 12-inch skillet on the stovetop, turn the heat to medium-high, pour in 2 tablespoons of olive oil, and wait about 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

6. 6

   Lay the fish skin-side up in the hot oil — it should sizzle immediately — and leave it undisturbed for 4 minutes until the bottom is golden and releases easily from the pan.

7. 7

   Slide a spatula under the fish and gently flip it once — the skin should be the color of warm honey with slight browning at the edges — and cook skin-side down for 2 more minutes.

8. 8

   Carefully transfer the fish to a clean plate and set it aside — leave any browned bits stuck to the pan, as they add flavor to the sauce.

9. 9

   Pour the remaining 1 tablespoon of olive oil into the empty skillet over medium-high heat and wait 30 seconds until it shimmers.

10. 10

    Add the diced onion to the hot oil and stir once every 30 seconds for 3 minutes until the pieces turn translucent (see-through) and soften.

11. 11

    Add the minced garlic, stir constantly for 30 seconds until it becomes very fragrant — you should smell it strongly — so it infuses the sauce.

12. 12

    Pour in the entire can of diced tomatoes (juice and all) and scrape the bottom of the pan with a wooden spoon to loosen any browned stuck-on bits — this adds deep flavor.

13. 13

    Stir in the halved olives, drained capers, sliced jalapeño, 1 tablespoon of lime juice, and 0.5 teaspoon of dried oregano until combined.

14. 14

    Let the sauce simmer over medium heat for 4 minutes, stirring once every minute, until it thickens slightly and the flavors meld together.

15. 15

    Gently nestle the cooked fish back into the pan, skin-side up, so it sits on top of the sauce and stays warm without overcooking.

16. 16

    Simmer together for 2 minutes so the fish absorbs some sauce flavor, then remove from heat.

17. 17

    Carefully slide the fish and sauce onto a serving platter or divide between two plates, spooning extra sauce over the top so each serving is covered with olives, capers, and jalapeño rings.

Tools you’ll need

• 12-inch skillet or shallow pan with sides
• paper towels
• cutting board
• chef's knife
• small spoon or melon baller
• spatula (preferably rubber or silicone)
• wooden spoon
• measuring spoons
• measuring cups
• clean plate

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