This elegant, but simple dinner recipe blends Mediterranean cuisine with the abundant seafood found in Veracruz, a region that lies along the Gulf of Mexico. Any flaky white fish works well in this low carb fish dinner, (I chose to make a Cod Veracruz), but the Fish Veracruz most associated with this coastal Mexican state is made with red snapper.Jump to Recipe
The sauce is the star of this dish, made with lightly simmered onions, tomatoes, olives, capers and a little dry sherry or white wine. It is one of the few Mexican sauces that doesn’t call for chile peppers. Of course a little smoky chile spice can certainly be added without diminishing the full flavors of the olives and capers and tomatoes.
The Basics that make this Low Carb Fish Dinner so Awesome
The beauty of this dish to me is combining the mild flaky white fish and a lightly cooked tomato base with the robust flavors of olives and capers. I added red peppers to my version because I wanted to add a few more nutrients, but it is not a typical variation. I also used dry sherry rather than white wine for a bit more acidity. And since I make smoked pepper blends, I always add a bit of chile spice. I chose a mild smoked ancho/pasilla blend and it was perfect IMHO.
It is a truly easy dish with very little chopping, no lengthy cooking and stirring and easy to find ingredients. It is truly one of those recipes that actually comes together in under 30-minutes.
It’s low carb and packed with nutrients.
It can be a casual weeknight dinner or an elegant dinner for entertaining.
And finally, the Fish Veracruz sauce is versatile and great to pair the next day with another seafood protein like scallops, salmon or mussels.
It’s a delicious blend of Old World and New World ingredients!
Click here for a great Mexican Fish Stew that is perfect for using frozen fish.
Low Carb Fish Dinner: Veracruz with Cod
- 2 tbsp olive oil
- 1 onion thinly sliced
- 1 cup chopped red bell pepper
- 2-3 cloves garlic minced (can use garlic from a jar)
- 1 tsp cumin ground (boost the flavor by toasting the seeds first and then grinding)
- 1 tsp mild smoky chile spice (I used an ancho/pasilla blend)
- 1/2 tsp Mexican oregano
- 1 cup green olives pitted and sliced in half
- 2 tbsp capers
- 1/2 cup dry sherry (alternatively can use white wine)
- 14 oz diced tomatoes
- 1.5-2 lbs cod fillets
- salt & pepper to taste
- 2 tbsp fresh lime juice
- parsley minced, optional- for garnish
- Heat the oil in a large skillet over medium high. Add the onions and peppers and saute until onions are caramelized (about 7-10 minutes).
- Add the garlic and saute with the onion mix for about 30 seconds. Then add the spices, olives, capers, sherry, and tomatoes and simmer over medium to low heat about 20 minutes.
- Salt and pepper the cod filets and nestle them into the skillet. Spoon some of the sauce over the filets, cover the skillet and raise the heat a bit to medium-low. Cook for 7-10 minutes or until the fish is flake apart easily.
- Drizzle lime juice over the fish and serve. Garnish with parsley if desired.
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