Orange Roughy Veracruz

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Servings: 4 Difficulty: Advanced
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Delicate orange roughy fillets simmered in a vibrant tomato and jalapeo sauce with sauted peppers and onions.
Orange Roughy Veracruz recipe image
Orange Roughy Veracruz recipe image
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Orange Roughy Veracruz

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Advanced
Servings: 4 Calories: 139.2

Description

Orange Roughy Veracruz is a bright, flavorful seafood dish that highlights the delicate texture of the fish with a robust, savory tomato-based sauce. The combination of sweet yellow bell peppers, aromatic onions, and minced garlic creates a rich foundation, while the addition of Mexican-style stewed tomatoes with jalapeos provides a gentle, welcoming heat. This recipe is perfect for a weeknight dinner that feels special without requiring hours in the kitchen. The fish cooks quickly, absorbing the flavors of the simmering sauce, resulting in tender flakes that are moist and satisfying. It pairs beautifully with crusty bread to soak up the remaining sauce or alongside simple steamed rice. Ideal for seafood lovers who enjoy mild spice and fresh, garden-fresh ingredients, this dish brings a touch of coastal elegance to your table.

Ingredients

Directions

  1. Heat olive oil in a large nonstick skillet over medium heat.
  2. Add sliced onion and minced garlic to the skillet.
  3. Saut onions and garlic for 7 minutes, stirring occasionally, until tender.
  4. Add yellow bell pepper rings to the skillet.
  5. Stir in the undrained can of Mexican-style stewed tomatoes with jalapeos.
  6. Cook the mixture over medium-high heat for 3 minutes.
  7. Gently place the orange roughy fillets into the skillet.
  8. Sprinkle the fish evenly with garlic powder and ground red pepper.
  9. Cover the skillet and reduce heat to low.
  10. Simmer the fish for 5 minutes.
  11. Carefully turn the fish fillets over using a spatula.
  12. Cover and continue simmering for an additional 5 minutes, or until the fish flakes easily with a fork.
  13. Transfer the cooked fish to individual serving plates.
  14. Reserve the cooking sauce in the skillet.
  15. Keep the fish warm while preparing the sauce.
  16. Place the skillet with the remaining sauce over medium-high heat.
  17. Cook the sauce for 3 minutes, stirring occasionally, until slightly thickened.
  18. Spoon the thickened sauce over the fish fillets and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 139.2kcal
% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 13.3mg1%
Total Carbohydrate 26.3g9%
Dietary Fiber 3.6g15%
Sugars 5.5g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to prevent the fish from breaking apart.

If orange roughy is unavailable, other white fish fillets such as cod, tilapia, or halibut work well. Adjust cooking time slightly if using thicker or thinner fillets.

Do not overcook the orange roughy, as it can become dry. The fish is done when it is opaque and flakes easily with a fork. For a milder dish, use mild Mexican-style tomatoes; for more heat, add fresh diced jalapeos.

Serve with steamed rice, quinoa, or crusty bread to soak up the flavorful sauce. A squeeze of fresh lime juice added just before serving can brighten the flavors.

Keywords: orange roughy, seafood, fish, veracruz, tomato sauce, jalapeno, bell pepper, onion, garlic, mexican style, dinner, quick meal, simmered fish, healthy seafood, easy dinner, fish fillets, tomato based, weeknight meal, spicy tomato, fish recipe, cooking fish
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