Orange Roughy Veracruz

Pescado a la Veracruzana gets the gentle treatment here, simmered right in the sauce instead of pan-seared first. That lets the delicate orange roughy drink in all the tomato, garlic, and sweet pepper flavors without turning tough, and means fewer dishes at the end of the night.

The classic Veracruz style uses olives and capers for that briny Mediterranean echo from Spanish colonial kitchens. This version strips it back to bare essentials, which works great on a weeknight when you’ve only got pantry staples to hand.

Two tips earn their keep here. First, saute the onions a full seven minutes before anything else goes in. That’s where the sweetness develops; rushed onions leave the sauce flat. Second, pull the fish out before reducing the sauce. Flaky white fish breaks apart if it keeps bobbing around while the liquid tightens.

Serve over rice with warm tortillas, or pile it on top of a plate of black beans for a heartier meal.

Chef Tips

• Orange roughy can be pricey; tilapia or cod work beautifully as subs.
• Use fire-roasted canned tomatoes for a smokier sauce.
• Don’t salt until the end; stewed tomatoes bring plenty.
• Reduce the final sauce hard; watery Veracruz tastes thin.

Variations

• Add green olives and capers for a traditional Veracruzana finish.
• Stir in a chopped pickled jalapeño for brightness and heat.
• Swap yellow peppers for poblanos for earthier, slightly smoky flavor.