Fish Veracruz

Skillet with Fish Veracurz topped with fresh lime slices

5 from 3 votes

Mild white fish is cooked and flavored in an incredibly easy Veracruz sauce that comes together quickly for a one-pan meal made in less than 15 minutes.

Prep Time2

Cook Time10

Total Time12

Course: Main Course

Cuisine: Mexican

Servings:

Author: Kristen Chidsey

Ingredients

½ tablespoon extra virgin olive oil
4 (6 ounces each) mild white fish fillets such as tilapia, mahi mahi, cod, or halibut
½ teaspoon kosher salt
1 cup salsa see recipe note
½ teaspoon dried oregano
¼ cup sliced Spanish olives
2 teaspoons capers
1 large fresh lime juice and zest
½ cup minced cilantro

Instructions

In a non-stick skillet, heat ½ tablespoon extra virgin olive oil over medium-high heat.
While the oil is heating, sprinkle ½ teaspoon kosher salt evenly over 4 (6 ounces each) mild white fish fillets and place them into the hot skillet. Saute for 3-4 minutes, or until the fish easily release from the bottom of the skillet.
After flipping the fish, add 1 cup salsa, ¼ cup sliced Spanish olives, ½ teaspoon dried oregano, 2 teaspoons capers, and zest of 1 large fresh lime to the skillet. Reduce the heat to low, cover, and simmer for 6-7 minutes or until fish is cooked through.
Squeeze the juice of 1 large fresh lime over the fish and stir in ½ cup minced cilantro. Taste to see if additional salt is needed, and adjust accordingly. Serve immediately.

Notes

Salsa: Fresh salsa is best for a more authentic taste, but a good quality jarred salsa will work. I used a traditional medium heat salsa. You can use any heat level you would like but I would stick to a traditional flavor.

How to Quickly Defrost Fish: Because the fish is pan-seared, it needs to be defrosted before cooking. To defrost frozen fish, leave in refrigerator overnight. If you forgot to get it out of the freezer the night before, submerge a sealed package containing fish fillet in a large bowl of cold water for 20-30 minutes. If it is still not defrosted by then, dump water for fresh cold water and give another 15 minutes.

Leftovers: Fish is always best served immediately after preparation. However, if you happen to have any leftovers, you can store them in a sealed container in the refrigerator for up to 2 days. Gently reheat in a dry skillet over medium-low heat.

Nutrition