See the Recipe. Maura McEvoy

The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.

Yield: serves 4


  • 2 (1-lb.) red snapper filets or sea bass steaks
  • 2 tbsp. extra-virgin olive oil
  • 2 white onions, peeled and chopped
  • 6 cloves garlic, peeled and chopped
  • 4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
  • 20 large green olives such as manzanillas, pitted and chopped
  • 2 tbsp. capers, rinsed
  • 2 pickled jalapeño peppers, chopped
  • 3 tbsp. pickled jalapeño juice
  • 2 tbsp. chopped fresh parsley
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh marjoram
  • 12 tsp. dried Mexican oregano
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • <a href=””>Corn/ tortillas</a>, warmed
  • 2 limes


  1. Sprinkle filets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over filets. Place lime halves in pan, cover, and marinate in refrigerator for 1 hour.
  2. Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic, and cook for 1 minute.
  3. Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapeños, jalapeño juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
  4. Add filets and marinade, cover, and cook, turning once, for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.