| Prep: 20 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 15g | 3g | 45g |
| sugars | fibre | protein | salt |
| 7g | 5g | 35g | 2.5g |
Why I Love Mexican Veracruz-Style Fish and Rice
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When I first crafted this Veracruz-Style Fish and Rice recipe, I was immediately transported to the sun-drenched coasts of Mexico, a place that shares so many similarities with my own beloved California. This dish brings together fresh ingredients in a way that is both health-conscious and packed with comforting, vivid flavors. I fell in love with it instantly because it masterfully balances the lightness of fresh fish with the robustness of tomatoes, peppers, and spices—a perfect meal for any occasion.
Inspiration and Connection
Inspired by recipes from celebrated chefs like Ingrid Hoffmann, this Veracruz-Style Fish and Rice creates a culinary experience that feels familiar yet exotic. The combination of white fish, tomatoes, and olives transports you to the heart of Veracruz, a region known for its unique blend of indigenous and Spanish flavors. While developing this recipe, I also drew on many fond memories of family meals in the picturesque wine country, where fresh ingredients are always the star.
Layers of Flavor
What makes this dish truly special are the layers of flavor that unfold with each bite. The fish is tender and perfectly spiced with oregano and cumin, while the medley of tomatoes, peppers, and jalapeño adds a beautiful kick. The inclusion of green olives and capers introduces a briny depth, balanced by the subtle sweetness of white wine. These elements together create a harmonious taste that’s both refreshing and hearty.
Interestingly, this dish shares some similarities with traditional Mediterranean recipes such as Greek Fisherman’s Stew or Italian Cioppino, which also highlight simple, clean flavors of the sea, paired with rich, vegetable-based sauces. If you enjoy those dishes, you will undoubtedly fall in love with this Veracruz-Style Fish and Rice.
Pairing this dish with a side of roasted vegetables or a tangy avocado salad can make for an even more exciting meal. The fresh, zesty elements work together like a symphony, elevating the entire dining experience.
So, the next time you’re longing for a dish that brings both comfort and adventure to your table, give this Veracruz-Style Fish and Rice a try. As a mom to three incredible children, I can tell you it’s a hit with kids and adults alike, filling our home with the intoxicating aroma of something truly special.
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What You’ll Need
- 6 fillets of white fish (such as red snapper or tilapia), about 6 ounces each
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers, diced (one red and one green)
- 1 jalapeño pepper, seeded and finely chopped
- 4 tomatoes, chopped
- 1 cup tomato sauce
- 1/2 cup white wine
- 1/4 cup green olives, sliced
- 1/4 cup capers, drained
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro (for garnish)
- Lime wedges (for serving)
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Method
Step One: Prepare the Ingredients
Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper.
Step Two: Cook the Fish
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for about 3-4 minutes on each side until they are lightly browned and cooked through. Remove the fish from the skillet and set aside.
Step Three: Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent. Add the minced garlic, diced bell peppers, and chopped jalapeño pepper. Cook for an additional 5 minutes until the vegetables are tender.
Step Four: Make the Sauce
Add the chopped tomatoes to the skillet and cook for about 3 minutes until they start to soften. Stir in the tomato sauce, white wine, sliced green olives, and capers. Sprinkle in the dried oregano and ground cumin. Add salt and pepper to taste. Let the sauce simmer for about 10 minutes.
Step Five: Cook the Rice
While the sauce simmers, rinse the long-grain white rice under cold water until the water runs clear. In a separate pot, bring 4 cups of chicken broth to a boil. Add the rice to the boiling broth, reduce the heat to low, cover and let it simmer for about 18-20 minutes until the rice is fully cooked and fluffy.
Step Six: Combine and Garnish
Once the sauce has simmered, return the cooked fish fillets to the skillet and spoon the sauce over them. Let them heat through for a few minutes. Serve the fish and sauce over a bed of rice, garnished with chopped fresh cilantro. Serve with lime wedges on the side.
