Fish Veracruz

Fish Vera Cruz

Prep Time 10 MIN

Cook Time 15 MIN

Serves 4


  • 1 can (398 mL each) Hunt’s Heirloom – Diced Tomatoes
  • 4 white-fleshed fish fillets, such as snapper, halibut, haddock or tilapia (about 1 lb/500 g)
  • 1/4 tsp (1 mL) each salt and pepper
  • 2 tbsp (30 mL) olive oil
  • 1 small onion, diced
  • 1 jalapeño pepper, seeded and diced
  • 3 tbsp (45 mL) capers
  • 2 tbsp (30 mL) sultana raisins
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 2 tbsp (30 mL) finely chopped cilantro
  • Lime wedges, for serving


  1. Pat fish dry with paper towel; season with salt and pepper. Heat oil in large skillet set over medium-high heat; cook fish for about 2 minutes per side or until golden brown. Transfer to plate.
  2. Reduce heat to medium; stir onion, jalapeño, capers, raisins, garlic and cumin into skillet. Cook for about 3 minutes or until starting to soften.
  3. Stir in tomatoes; bring to boil. Reduce heat to medium-low; cook for about 3 minutes or until sauce thickens slightly. Return fish to pan. Cook for about 5 minutes or until fish is just cooked through. Sprinkle with cilantro and serve with lime wedges.

Chef's Tip:

Substitute chicken scallopini or shrimp for fish.