Pescado Veracruz (Veracruz-Style Fish)

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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4 Tbsp. olive oil
2 onions, chopped
1 garlic clove, minced
2 fresh cherry peppers, stemmed, seeded and chopped
1 serrano chile, stemmed, seeded and chopped
4 large tomatoes, skinned and chopped
8 stuffed green olives, chopped
4 pitted ripe olives, chopped
1 Tbsp. capers, chopped
pinch dried oregano
2 pounds sea bass or red snapper fillets
1/3 cup all-purpose flour
1/4 cup butter
2 Tbsp. chopped fresh cilantro

Heat the oil in a skillet, add the onion and garlic and fry gently until soft and golden. Stir in the chiles, chopped tomatoes, olives, capers and oregano. Bring to a boil, reduce the heat and simmer the mixture gently for 20 minutes.

Wash the sea bass or red snapper fillets and pat dry on paper towels. Mix the flour with a little salt to season it in a dish, and then use to lightly coat the fish fillets, shaking off any excess flour.

Melt the butter in a large skillet, add the fish fillets and fry gently for about 5 minutes on each side until cooked and golden brown.

Transfer the fish fillets to a heated serving dish and pour the sauce over the top. Sprinkle with chopped cilantro and serve with warm tortillas, salad and rice.

Serves 4-6 people.

Recipe by Heather Thomas.