Editorial sample recipeMexicanbeginnergluten-freedairy-freehalal

Mexican Veracruz Style Fish Fillets With Tomatoes And Olives

Name: Mexican Veracruz Style Fish Fillets With Tomatoes And Olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 600 g halal white fish fillets, such as cod or tilapia; 3 medium roma tomatoes, diced; 75 g pitted green olives, halved; 2 tbsp capers, rinsed; 2 tbsp pickled jalapeño slices, chopped; 1 medium yellow onion, diced; 3 clove garlic, minced; 2 tbsp olive oil; 2 tbsp fresh lime juice

Flaky white fish poached gently in a lively coastal Mexican sauce made from fresh tomatoes, green olives, capers, and jalapeños.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

Pan Poaching in Sauce Matrix

Cooking delicate fish fillets covered directly inside a simmering, moisture-rich tomato broth to preserve tenderness.

Instructions

Step 1: Pat fish fillets dry with paper towels and season lightly with salt and fresh lime juice on both sides.
Step 2: Heat olive oil in a large pan over medium heat, add diced onion and minced garlic, and cook for 3 minutes until translucent.

Step 3: Stir in diced tomatoes, halved green olives, rinsed capers, and chopped jalapeños.

Step 4: Simmer sauce uncovered for 7 to 8 minutes until tomatoes break down into a thick, fragrant base.

Step 5: Nestle fish fillets gently into the pan, spooning some tomato sauce over each fillet.

Step 6: Cover skillet and steam over medium-low heat for 7 to 9 minutes until fish flakes easily with a fork.

Cooking tips

Rinsing capers before cooking prevents excessive saltiness, maintaining harmony between olives and fresh tomatoes.
Original home-cooking adaptation inspired by Mexican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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