Veracruzana Fish

You can almost hear the ocean waves.


  • 2 tablespoons olive oil, divided
  • ½ onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 4 large tomatoes, chopped
  • 2 green chiles, roasted and chopped
  • 3 tablespoons of your favorite Clamato®
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 12 large green olives, cut in half
  • 2 tablespoons green capers
  • 4 pieces fresh white fish
  • Pinch salt and pepper


  • Drizzle one tablespoon of olive oil into a large saucepan.
  • Heat it over medium-high heat, and add the onion.
  • Sauté the onion until it becomes translucent, about two minutes.
  • Lower the heat to medium, and add the garlic.
  • Add the tomatoes and green chiles, and continue to stir and cook them.
  • Reduce the heat again to medium-low, and add the remaining ingredients, except for the fish.
  • Simmer the sauce for 10-15 minutes.
  • While sauce is simmering, heat another pan over medium heat and drizzle the bottom with remaining tablespoon of olive oil.
  • Place the fish in the pan, and lightly season each piece with a pinch of salt and pepper.
  • Cook 3-6 minutes on each side, or until cooked through.
  • Cooking time varies depending on how thick each cut of fish is.
  • When the fish and sauce are ready, place a piece of fish on a plate and top with one-quarter of the sauce.

Servings: 4

Takes 40 minutes.

Enjoy Responsibly!

More options you might like