Fish Vera Cruz

Total Time:
50 min
30 min
20 min

4 servings

  • 12 tomatoes, chopped
  • 6 jalapeno peppers, chopped
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon garlic salt
  • 1/2 Spanish onion, chopped
  • 1/2 bunch cilantro leaves, chopped
  • Vegetable oil, for frying
  • 4 individual fish fillets of your choice
  • Salt and pepper
  • In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.

  • Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.4 9
This is absolutely the best fish Vera Cruz recipe I have ever made!  Absolutely recommend it.  I add some Spanish olives and red peppers for an extra twist. item not reviewed by moderator and published
Quick, easy, delicious, healthful. Husband approved! item not reviewed by moderator and published
great item not reviewed by moderator and published
This recipe is awesome. We substituted rotell tomatoes for the jalepeno peppers since we like spicy but not hot recipes. As good as it gets. item not reviewed by moderator and published
My husband loved this dish the combination of flavors are not only different but taste so wonderful. I also tried it with chicken breast it was excellent too. item not reviewed by moderator and published
outstanding item not reviewed by moderator and published
The recipe was good but not quite the best fish dish I've had. Making it with a mild flavored fish such as Tilapia makes it much better. item not reviewed by moderator and published
I used salmon to make this recipe. My family was quite pleased, and I thought it was great. It seems like such a classy recipe, but yet it's relatively easy. There sure was a ton of left over sauce, though. Also, I thought the sauce was just a tad bland (apart from the spiceyness that comes from the peppers). I would add some salt while making it, if I were to do it again. The sauce can probably used for many things, though. item not reviewed by moderator and published
Your tastebuds will be delighted and it is so easy. The combination of the cilantro and green olives is "out of the box" thinking but so wonderful. Anyone can be a gourmet cook with this recipe! My husband loves this. Great with salmon and halibut too! Will try shrimp next time. item not reviewed by moderator and published

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Recipe courtesy of Daphne Brogdon