Mahi Mahi ala Veracruz

This is delicious and quick weeknight dinner. I just prepared a few nights ago again, because it became our family favorite fish dish. With the school year getting back and 3 kiddos who are super energetic I need to make something quick. This dish remains me of our recent vacation In Mexico. I try it and i love it, even my daughter said that this dish was really delicious. In our family we love anything that comes from the ocean so when we have the chance to eat traditional Mexican dishes I was in heaven. What is really nice about this dish is that you need only few minutes to seared the fish on boat sides and then cooked in the sauce for 15 more and you have amazing dinner in no time. The other good thing is that you can make extra of the sauce and paired with chicken and you have another great dish for the next day. You can add as sides every think you like or whatever is in season. I like Brussel sprouts, carrots and asparagus to accompany this dish, but you can add whatever you like, its totally optional.

You Need:

Mani Mahi 4 filet (6oz. each)
Diced Onion1
Minced Garlic4-5 cloves
Green Olives1/4 cup
Capers1/3 cup
Diced Tomatoes5 large
Fresh Parsley2 tbsp.
Fresh Dill2 tbsp.
Salt to taste
Black Pepperto taste
Olive oil5 tbsp.
Mexican Oregano1/3 tsp.
Lime Juice1 lime
White Wine/ Tequila1/4 cup


If using a frozen fish make sure is fully defrosted. Season fish with salt and pepper on doth sides and put it in the fridge until you are ready to cook it. Star with prepping all of your ingredients, make sure everything is chopped and diced.

In a large skillet, heat up 3 tbsp. of olive oil for about 3-4 minutes. Get the fish from the fridge and seared for 3 minutes per side. Remove from pan and put it in a baking dish and put it aside.

In the same pan add the rest of the olive oil and heat it up on medium high temperature. Add the diced, onions, chopped jalapeno and sauté for 3-4 minutes. Add the garlic and turn the heat down so you don’t burn it, add the wine/ tequila and let it cook for a minute. Add the tomatoes, capers and green olives and season with the salt, pepper, lime juice, oregano and add half of the chopped fresh parsley and dill. Let is simmer for 10 minutes. When done take off the stove and add it on top off the fish in a deep baking dish and let it finished for 5 more minute in the pre heated oven under foil on 425 F. That way all the flavors will be incorporated in the fish. Take it out from the oven and sprinkle with the rest of chopped fresh parsley and dill. You can serve it as it is or like me with some seasonal roasted or steamed vegetables.

Open nice bottle of white wine and Enjoy!

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