Limes, juice only -- 2
Salt -- 1 teaspoon
Oil -- 2 tablespoons
Onion, sliced -- 1
Garlic, minced -- 2 or 3 cloves
Tomatoes, peeled, seeded and chopped -- 3 cups
Stock or water -- 1 cup
Green olives, pitted -- 1/3 cup
Parsley, minced -- 3 tablespoons
Dried oregano -- 2 teaspoons
Bay leaf -- 1
Capers (optional), rinsed -- 1 tablespoon
Pickled jalapeño peppers (optional), sliced into rounds -- 2 or 3
Cinnamon stick (optional) -- 1
Whole cloves (optional) -- 2 or 3
Salt and pepper -- to taste
Add the fish, lime juice and salt to a large bowl and marinate for 30 minutes to an hour. While fish is marinating, heat the oil over medium flame in a large pot or skillet. Add the onions and saute until translucent. Add garlic and continue sauteing for another minute. Add remaining ingredients except for the fish, reduce heat to low and simmer for 10 to 15 minutes to meld flavors and reduce the sauce somewhat. Season to taste with salt and pepper. Add the fish fillets and cover them with some of the sauce. Reduce heat to low, cover and simmer until fish is cooked through, 8 to 12 minutes. Serve with rice.
Pescado Veracruzana Variations: Red snapper is the fish most commonly used for this dish, but any firm white fish fillet will do. In Mexico, the fish is sometimes left whole for this preparation.