Pescado a la Veracruzana

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.4
  • Total Fat: 10.1 g
  • Cholesterol: 93.6 mg
  • Sodium: 1,344.2 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 42.3 g

View full nutritional breakdown of Pescado a la Veracruzana calories by ingredient
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Fish filets simmered in a mildly spicy tomato-vegetable sauce. Fish filets simmered in a mildly spicy tomato-vegetable sauce.
Number of Servings: 4


    2 TB EVOO
    1/4 cup white onion, chopped
    2 cloves garlic, finely chopped
    2-3 average 7" carrots (use more or less per size)
    2 large bay leaves (or 4 small)
    2 cans tomatoes with juice (or equivalent measure of fire roasted fresh tomatoes)
    1 jalapeno pepper (or milder variety if desired)
    pepper to taste
    1/2 tsp oregano
    10 green olives, pitted
    (4) 6 oz fish fillets, no skin


Any type of fish will do. Traditionally snapper is used but tilapia is popular as well. Fire-roasted tomatoes (canned or fresh) may be substituted for an extra flavor layer. Some recipes omit the carrots and peppers.


Saute onion until translucent. Add garlic and saute until fragrant. Remove from pan and then saute the vegetables until almost tender. Put onion and garlic back in and add tomato sauce, oregano and pepper. Add water to bring to desired consistency (more for a soup, less for a sauce). Immerse fish fillets in sauce and simmer until done. It may also be baked. Finish with olives and salt

Serving Size: 4 servings of 6 oz fish fillets with sauce

Number of Servings: 4

Recipe submitted by SparkPeople user SHOBAN5.

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