Pescado a la Veracruzana

Step 1

Pat the fish dry inside and outside using paper towels, pressing gently so moisture comes off completely — this helps it brown better and cook evenly.

Step 2

Slice the onion lengthwise (from root to tip), then cut it crosswise into 1/4-inch pieces about the size of small dice, stopping when you reach the root.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice — pencil-tip–dot size — so they cook evenly and flavor the sauce uniformly.

Step 4

Cut the jalapeño lengthwise from tip to stem, scrape out the seeds and white pith with a small spoon, then slice the remaining flesh into thin rings roughly the width of a pencil lead.

Step 5

Place the 12-inch skillet on the stovetop, turn the heat to medium-high, pour in 2 tablespoons of olive oil, and wait about 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Lay the fish skin-side up in the hot oil — it should sizzle immediately — and leave it undisturbed for 4 minutes until the bottom is golden and releases easily from the pan.

Step 7

Slide a spatula under the fish and gently flip it once — the skin should be the color of warm honey with slight browning at the edges — and cook skin-side down for 2 more minutes.

Step 8

Carefully transfer the fish to a clean plate and set it aside — leave any browned bits stuck to the pan, as they add flavor to the sauce.

Step 9

Pour the remaining 1 tablespoon of olive oil into the empty skillet over medium-high heat and wait 30 seconds until it shimmers.

Step 10

Add the diced onion to the hot oil and stir once every 30 seconds for 3 minutes until the pieces turn translucent (see-through) and soften.

Step 11

Add the minced garlic, stir constantly for 30 seconds until it becomes very fragrant — you should smell it strongly — so it infuses the sauce.

Step 12

Pour in the entire can of diced tomatoes (juice and all) and scrape the bottom of the pan with a wooden spoon to loosen any browned stuck-on bits — this adds deep flavor.

Step 13

Stir in the halved olives, drained capers, sliced jalapeño, 1 tablespoon of lime juice, and 0.5 teaspoon of dried oregano until combined.

Step 14

Let the sauce simmer over medium heat for 4 minutes, stirring once every minute, until it thickens slightly and the flavors meld together.

Step 15

Gently nestle the cooked fish back into the pan, skin-side up, so it sits on top of the sauce and stays warm without overcooking.

Step 16

Simmer together for 2 minutes so the fish absorbs some sauce flavor, then remove from heat.

Step 17

Carefully slide the fish and sauce onto a serving platter or divide between two plates, spooning extra sauce over the top so each serving is covered with olives, capers, and jalapeño rings.