2150 Hwy 35 Sea Girt, NJ 08750


Pescado Veracruzano

This dish originates from the highly Spanish influenced costal state of Veracruz. Essential is whole fish (classically red snapper or huachinango but any whole fish could work) smothered in a sauce/dry stew. Serve with rice, boiled or roasted potatoes and a nice salad for a great summer time meal for two.  Hands down one of my all time favorite seafood and or Mexican dishes.  This sauce goes great with scallops and shrimp!


1 Red Snapper approx. 1.5 lb, scaled and cleaned with head on
1 tablespoon olive oil
1 lime
salt and pepper

Preheat oven to broil. Place oven rack 4 inches below heat source. Brush fish with olive oil and a sprinkling of salt and pepper. Place on a greased baking sheet and broil for 5 minutes, until the fish is opaque but still firm. Do not overcook. Remove from heat and squeeze lime juice over fish. Alternatively you could grill the fish skin side down.



1/4 cup olive oil
1 medium white onion, thinly sliced
3 cloves garlic, chopped
3 medium tomatoes, diced and seeded
1 can stewed crushed tomatoes, approx. 12 oz
2 bay leaves
1/2 teaspoon dried Mexican oregano
15 pitted green olives, cut in half
2 tablespoons large capers, drained
2 to 3 pickled jalapeños (depending on desired level of heat), drained, seeded, and cut into 1/4-inch strips
1 tablespoon red wine vinegar
salt to taste


In a heavy nonreactive pan, heat olive oil over medium heat. Cook onion and garlic until soft, about 3 minutes.Add tomatoes and remaining ingredients and cook for about 10 minutes over low heat, stirring often. Keep the sauce warm while you prepare the fish.Place fish on a serving platter and cover with the sauce. Garnish with choed parsley or cilantro and plenty of lime wedges