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Veracruz-Style Fish with Plantains
80% authentic · Mexican-Caribbean Fusion
A creative twist on Fish Veracruz, incorporating sweet fried plantains for a delightful contrast of flavors and textures, alongside the traditional sauce.
Ingredients
- White fish fillets (e.g., mahi-mahi, grouper)4 (6-ounce) fillets
- Olive oil3 tablespoons
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Tomatoes, diced1 (14.5 ounce) can
- Green olives, pitted and halved1/2 cup
- Capers, drained2 tablespoons
- Jalapeño, thinly sliced1
- Oregano, dried1 teaspoon
- Saltto taste
- Black pepperto taste
- Ripe plantains, sliced2
- Fresh cilantro, chopped (for garnish)
- Water1/4 cup
Steps
- 1
Pat fish fillets dry and season with salt and pepper.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute.
- 3
Stir in diced tomatoes, olives, capers, jalapeño, oregano, bay leaf (optional, if using traditional), and water. Simmer for 10 minutes.
- 4
While the sauce simmers, heat the remaining 2 tablespoons of olive oil in a separate skillet over medium-high heat. Fry the plantain slices until golden brown on both sides. Remove and drain on paper towels.
- 5
Gently place the seasoned fish fillets into the simmering Veracruz sauce. Cover and cook for 10-15 minutes, or until fish is cooked through.
- 6
Remove bay leaf if used. Adjust seasoning.
- 7
Serve the fish topped with the Veracruz sauce, alongside the fried plantains. Garnish with fresh cilantro.
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