Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
cod fillet with roasted vegetables and white rice on a white dinner plate with a sliced jalapeno pepper on the side

Vera Cruz-Style Local Cod

cilantro rice, peppers, tomato, olives, capers

STARS

This is a classic dish from the Vera Cruz area of Mexico with just the right amount of spice. Sauté rockfish or cod and serve with cilantro rice and a mix of sweet and spicy peppers seasoned with fresh oregano, onions, capers, olives, and tomatoes.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  20 minutes
Ingredients

Cilantro Rice

  • 1 cup basmati rice
  • 1/2 cup chopped cilantro

Vera Cruz Sauce

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon chile flakes
  • 1 red onion, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 28-ounce can diced tomatoes
  • 1 lime, juiced
  • 1/2 cup green Castelvetrano olives, drained and chopped
  • 2 tablespoons capers, drained
  • 1 jalapeño, sliced thinly
  • 1/4 cup cilantro, chopped

Fish

  • 4 cod fillets
  • Canola oil
Directions
1
Place the rice, 2 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce the heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the cilantro.
2
In a large, cold skillet, heat the olive oil, garlic and chile flakes over medium heat until the garlic turns golden. Add the onions, pepper and a pinch of salt and pepper and cook until soft. Add the diced tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Add the lime juice, olives and capers and return to a boil. Remove from the heat and stir in the jalapeños and cilantro.
3
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
4
Heat a large skillet over medium-high heat with 2 tablespoons oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add another tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
5
Divide the rice and fish between plates. Top with Vera Cruz sauce.

Vera Cruz-Style Local Cod

cilantro rice, peppers, tomato, olives, capers

STARS

This is a classic dish from the Vera Cruz area of Mexico with just the right amount of spice. Sauté rockfish or cod and serve with cilantro rice and a mix of sweet and spicy peppers seasoned with fresh oregano, onions, capers, olives, and tomatoes.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  35 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Cilantro Rice

  • 1 cup basmati rice
  • 1/2 cup chopped cilantro

Vera Cruz Sauce

  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon chile flakes
  • 1 red onion, sliced thinly
  • 1 red bell pepper, sliced thinly
  • 1 28-ounce can diced tomatoes
  • 1 lime, juiced
  • 1/2 cup green Castelvetrano olives, drained and chopped
  • 2 tablespoons capers, drained
  • 1 jalapeño, sliced thinly
  • 1/4 cup cilantro, chopped

Fish

  • 4 cod fillets
  • Canola oil

Directions

1
Place the rice, 2 cups of water, cumin, garlic and a pinch of salt in a large saucepan. Bring to a simmer, reduce the heat to low, cover, and cook for 20-30 minutes, until the grains are tender. Fold in the cilantro.
2
In a large, cold skillet, heat the olive oil, garlic and chile flakes over medium heat until the garlic turns golden. Add the onions, pepper and a pinch of salt and pepper and cook until soft. Add the diced tomatoes and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes. Add the lime juice, olives and capers and return to a boil. Remove from the heat and stir in the jalapeños and cilantro.
3
Pat the cod fillets dry with paper towels and season with salt and pepper on all sides.
4
Heat a large skillet over medium-high heat with 2 tablespoons oil. When hot, gently place the fillets into the skillet and cook for 5 minutes, undisturbed. Add another tablespoon (or more if you like) of oil and use a spoon to base the fish with the hot oil until they turn opaque. Immediately remove from the heat to prevent over-cooking.
5
Divide the rice and fish between plates. Top with Vera Cruz sauce.