Veracruz-style fish recipe

Servings: 4 | Prep time: 5 min | Cook time: 15 min


Fish Veracruz Style


Like many Latin American dishes, the veracruzana sauce is a mix of Old World and New World ingredients, combining the olives with tomatoes and the chiles. Our Molli version of Veracruz has Morita peppers to add a smoky flavor.

The cuisine of Veracruz, the site at which Hernán Cortés first landed, often combines elements from different cultures: Africa, India, Japan, Spanish and the local cuisine. In its home state, the pescado a la veracruzana is the common party and celebration dish, much like mole poblano is in Puebla and Central Mexico.

Fish Veracruz style (Pescado a la Veracruzana)
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A very popular dish in the golf coast of Mexico. 

Course: Main Course
Cuisine: Mexican
Servings: 4
  • 1 jar Molli Veracruz cooking sauce
  • 4 fillets firm-flesh fish (snapper, maji-maji, cod, grouper) You can use Tilapia but we do not recommend eating Tilapia at all
  • 2 tbsp butter You can substitute with you preferred oil
  1. Rinse fish fillets, pat dry and sprinkle with salt and pepper.

  2. Melt butter in a large skillet, add the fillets and brown on both sides (1-2 minutes).

  3. Pour sauce over fish. Cover skillet and cook for 10 minutes or until fish is fully cooked. Serve with rice on the side. Provecho!

By | 2017-03-06T00:04:15+00:00 July 22nd, 2016|Categories: Featured, Recipes, Veracruz cooking sauce|Tags: , , , , , , , , , , |Comments Off on Veracruz-style fish recipe