Orange Roughy Veracruz: A Taste of Coastal Mexico
There’s a certain magic that happens when the subtle, buttery flakiness of orange roughy meets the vibrant, zesty embrace of Veracruz-style sauce. I first encountered this dish on a sweltering afternoon in Puerto Vallarta, the salty air thick with the aroma of simmering tomatoes and chiles. It was a revelation – simple, yet profoundly flavorful, a testament to how fresh ingredients, handled with care, can transport you to another place. The tender fish, bathed in that warm, slightly spicy tomato broth, felt like a culinary hug from the Mexican coast. It’s a dish I’ve recreated countless times, each iteration bringing back that sun-drenched memory.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
- Dietary Type: Gluten-Free, Dairy-Free
Ingredients
- 2 teaspoons olive oil
- 1 cup onion, sliced
- 2 cloves garlic, minced
- 1 cup yellow bell pepper, cut into rings
- 1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
- 4 (4 ounce) orange roughy fillets
- 1 dash garlic powder
- 1 dash ground red pepper
Equipment Needed
- Large nonstick skillet
- Measuring spoons and cups
- Knife and cutting board
- Individual serving plates
Instructions
- Begin by heating the olive oil in a large nonstick skillet over medium heat. This initial step is crucial for building the flavorful base of our sauce.
- Add the sliced onion and minced garlic to the skillet. Sauté them for approximately 7 minutes, or until they have softened and become tender. Stir occasionally to ensure even cooking and to prevent burning.
- Next, introduce the yellow bell pepper, cut into rings, to the skillet along with the Mexican-style stewed tomatoes with jalapeno peppers. Increase the heat to medium-high and cook for 3 minutes, allowing the flavors to meld.
- Gently place the orange roughy fillets into the skillet, nestling them into the tomato and pepper mixture.
- Sprinkle the fish evenly with garlic powder and ground red pepper. These simple seasonings will enhance the fish’s natural flavor and add a subtle kick.
- Cover the skillet and reduce the heat to low. Simmer for 5 minutes. This initial simmering period allows the fish to begin cooking gently in the sauce.
- Carefully turn each fish fillet over to ensure even cooking on both sides.
- Cover the skillet again and continue to simmer for an additional 5 minutes, or until the fish flakes easily with a fork. This is the key indicator of perfectly cooked fish – it should be opaque and tender.
- Using a slotted spatula, transfer the cooked orange roughy to individual serving plates. Be sure to reserve the cooking sauce in the skillet.
- Keep the fish warm while you finish the sauce.
- Place the skillet containing the reserved cooking sauce back over medium-high heat. Cook for 3 minutes, stirring occasionally, or until the sauce has thickened to your desired consistency.
- Serve the thickened sauce generously over the orange roughy on each plate.
Expert Tips & Tricks
Orange roughy, with its delicate texture, benefits from gentle cooking. Overcooking can lead to a dry, rubbery fish, so relying on the “flakes easily with a fork” test is paramount. The Mexican-style stewed tomatoes with jalapenos are the star of the sauce, providing a built-in foundation of flavor, spice, and acidity. If you prefer a milder heat, you can choose stewed tomatoes without jalapenos and add a pinch of cayenne pepper to taste. For an extra layer of freshness, consider adding a handful of chopped fresh cilantro just before serving.
Serving & Storage Suggestions
This vibrant Orange Roughy Veracruz is best served immediately, allowing you to enjoy the perfectly cooked fish and the warm, aromatic sauce. It pairs wonderfully with simple sides that won’t overpower its delicate flavors, such as fluffy white rice, steamed white rice, or a light, crisp green salad. For storage, cool any leftovers completely and place them in an airtight container in the refrigerator. It will keep for up to 2 days. To reheat, gently warm the fish and sauce over low heat on the stovetop or in the microwave, being careful not to overcook the fish.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 164.9 kcal | |
| Calories from Fat | ||
| Total Fat | 3.4 g | 5% |
| Saturated Fat | 0.4 g | 1% |
| Cholesterol | 79.2 mg | 26% |
| Sodium | 510 mg | 21% |
| Total Carbohydrate | 10.5 g | 3% |
| Dietary Fiber | 1.1 g | 4% |
| Sugars | 1.7 g | 6% |
| Protein | 23.3 g | 46% |
Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Variations & Substitutions
While orange roughy is ideal for its tender, flaky texture, other firm white fish fillets like cod, snapper, or halibut could be used. Adjust the cooking time slightly based on the thickness of the fish. For a spicier version, incorporate a finely diced fresh jalapeno or a pinch of red pepper flakes along with the stewed tomatoes. If you don’t have Mexican-style stewed tomatoes, you can use regular diced tomatoes and add a pinch of chili powder or a dash of hot sauce to achieve a similar flavor profile.
FAQs
Q: What is the best type of fish to use for this recipe?
A: Orange roughy is recommended for its mild flavor and flaky texture, but other firm white fish like cod or snapper can be substituted.
Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce base (onions, garlic, peppers, tomatoes) ahead of time and store it in the refrigerator. Reheat it before adding the fish.
Q: How do I know when the fish is cooked through?
A: The fish is done when it flakes easily with a fork and is opaque throughout.
Q: Is this dish spicy?
A: The spice level depends on the jalapenos in the stewed tomatoes. You can adjust the heat by using stewed tomatoes with or without jalapenos, or by adding extra chili flakes.
Q: Can I freeze this dish?
A: It’s best to enjoy this dish fresh, as freezing can affect the texture of the fish.
Final Thoughts
This Orange Roughy Veracruz is more than just a recipe; it’s an invitation to savor a moment of coastal tranquility. It’s proof that beautiful, memorable meals don’t require hours in the kitchen or an extensive ingredient list. The simplicity of the preparation allows the quality of the fish and the brightness of the Veracruz-style sauce to truly shine. I encourage you to bring a taste of the Mexican coast into your own home with this delightful dish. Serve it with a chilled glass of Sauvignon Blanc or a crisp Mexican lager, and let the flavors transport you. Bon appétit!