The “minilla” is a very popular dish in the southern part of Veracruz.  Minilla is the same as a “picadillo” which mean all ingredients are chopped in tiny pieces. You can eat this  in tacos, tostadas or with a side of tortilla chips, as a main dish or appetizer. You can make this dish with any firm-flesh fish; we prefer snapper or grouper. Tilapia or sole disintegrates when poaching, you should avoid it.

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Minilla Veracruzana
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Author: Leticia
  • 1 jar of Molli Veracruz cooking sauce
  • 4 garlic cloves
  • ½ onion
  • 6 bay leaves
  • 2 lbs firm-fleshed white fish fillets
  • 4 tbsp chopped flat-leaf parsley
  • 2 tbsp of capers (optional)
  1. In a large saucepan, combine the water with the garlic cloves, whole white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 5 minutes.
  2. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes.
  3. Transfer the fish to a platter to cool. Break the fish into smaller pieces, discarding any bones and skin. Discard cooking liquid.
  4. In a large skillet, heat the Veracruz cooking sauce adding parsley, bay leaves and capers.
  5. Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes.
  6. Discard the bay leaves and season with salt.
  7. Transfer to a bowl and serve on tostadas with avocado. Provecho!

Recipe Notes

You can use tilefish, red snapper or grouper