Easy Fish Veracruz (Pescado a la Veracruzana)

Fish Veracruz For my second post in my American Express Blue Cash® Preferred and Everyday cards Blue Cash Dinner@6 $600 giveaway I’ve chosen a fish dish. After I made it, I realized it’s a bit like the Chicken with Feta and Sundried Tomatoes recipe I made last time. Not only does this fish dish contain six ingredients, it also contains the combination of tomatoes and cheese. Maybe I’ll keep with that recipe combination for my final dish, too. Who knows?

A Mexican inspired fish recipe

This Fish Veracruz (Pescado a la Veracruzana) dish is a take on a recipe my husband used to make for me when we were dating. He worked at a sports fishing landing in San Diego while he was in graduate school, so he always had access to freshly caught fish that people didn’t want or had too much of.

You can use any white, mild flavored saltwater fish – red snapper (pargo), Mahi Mahi (dorado), sole, tiliapia, and so on. I used pargo that my husband caught in Mexico. It was so mild that my daughter, Lucie, gobbled it up saying, “This is gooooood, Mommy!”

I recommend using Cotija cheese, a Mexican cheese similar to feta. If you can’t find it, you could use a mild feta instead. I also recommend using a pico de gallo. Del Monte makes a nice version, which you should be able to find at your local grocery store. If you can’t find it, you can use a spicy fresh salsa (salsa fresca) - just drain some of the extra liquid first. Another option is using a can of Muir Glen Organic’s Fire Roasted Diced Tomatoes with Green Chilies.

See below to learn how submitting your favorite dinner recipes that use 6 ingredients or less can win you $600 in American Express gift cards!

Fish Veracruz

Easy Fish Veracruz (Pescado a la Veracruzana)


  • cooking spray
  • 4-6 to 8 ounce red snapper fillets
  • 12 ounces pico de gallo
  • 1/2 cup onion, chopped
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup cilantro, chopped


  1. Preheat oven to 350 degrees F.
  2. Spray the inside of a large baking dish with cooking spray.
  3. Place red snapper fillets in the baking dish and cover with pico de gallo and chopped onion.
  4. Cover baking dish tightly with aluminum foil and place in oven.
  5. Cook for 35 to 45 minutes until fish is done. (Cooking time will depend on how thick fish fillets are. Fish is done when you can easily flake fish with a fork.)
  6. Remove foil and sprinkle Cotija cheese and cilantro on top of fish and tomatoes. Place back in oven for 10 minutes until cheese starts to melt a bit.
  7. Remove from oven. Dish up and serve immediately.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes
Servings: 4 servings
  • Serving size: 1 fish fillet plus toppings
  • Calories: 296
  • Calories from Fat: 64
  • Total Fat: 7.1g
  • Saturated fat: 3.5g
  • Unsaturated fat: 3.6g
  • Sodium: 817mg
  • Total Carbohydrates: 7.4g
  • Sugar: 4.0g
  • Fiber: 1.6g
  • Protein: 48.9g
  • Cholesterol: 97mg

Fish Veracruz

How to enter the Blue Cash Dinner@6 giveaway

Please submit any dinner recipes you have that include 6 ingredients or less to be entered to win $600 in American Express gift cards. You can leave up to 6 total recipes between now and Wednesday, August 24th at midnight MST on this post and or last week’s post.

The recipe doesn’t have to be original. You don’t have to cook up something new. It can be from someone else’s blog, website or cookbook. All you have to do is just share the recipe below!

On Friday, August 26th, I’ll announce the winner of the $600 in American Express gift cards and post that recipe here at This Mama Cooks! On a Diet.

To earn additional entries (you can only do so if you have entered a recipe), leave a separate comment for each of the activities listed below. If you don’t leave separate comments for each step, I won’t be able to include them as entries.

  1. Submit your favorite dinner recipe that features 6 ingredients or less. You MUST type or cut and paste the entire recipe into the comment form below. If you have a blog, please also provide a link to the post.
  2. You may submit 6 recipes TOTAL on this post and the one next week. (Not six recipe per post.) However, you must leave each recipe in a separate comment.
  3. If you have a blog or giveaways listing site/post/page, feel free to post about this contest on it for ONE additional entry.
  4. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
  5. Sign up for my enewsletter for ONE additional entry.
  6. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave your Twitter username in your comment so I can check.
  7. Follow @amnichols on Twitter for ONE additional entry.
  8. Follow @americanexpress on Twitter for ONE additional entry.
  9. If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
  10. Maximum amount of entries at This Mama Cooks! is 12.
  11. You have until midnight MST on Wednesday, August 24th to enter.
  12. ONE winner will be chosen at random.
  13. You must be willing to send me your full name, mailing address and phone number so I pass your info on to American Express’s PR people so they can send out your American Express gift cards.
  14. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.

The giveaway is valued at $600 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Up to 12 entries per person. ONE prize of $600 in American Express gift cards will be given away. Void where prohibited by law. By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.

Disclosure: I was compensated for my time by American Express to create these series of posts and run the giveaway. All opinions are my own.

280 thoughts on “Easy Fish Veracruz (Pescado a la Veracruzana)

  1. Sand

    Penne Pasta Bake


    * 16 ounces penne pasta
    * 1 tablespoon olive oil
    * 1/2 cup chopped onion
    * 2 cloves garlic, finely minced
    * 1 large (28 oz) can tomatoes, broken up
    * 1 teaspoon dried leaf oregano, crumbled
    * salt and pepper
    * 1 1/2 to 2 cups shredded cheese, Mozzarella , divided

    Cook penne pasta in boiling salted water as directed on package; drain and set aside. Meanwhile, heat olive oil in a medium saucepan. Add onion; sauté for about 4 minutes, or until tender. Add garlic, tomatoes, and oregano; cook until heated through. Taste and add salt and pepper. Combine cooked penne pasta, the tomato mixture, and 1 cup of the shredded cheese; spoon into a in a lightly buttered casserole. Sprinkle remaining cheese on top. Bake the penne pasta recipe for about 20 minutes at 350°. Penne pasta recipe serves 6.

  2. Kim T

    Sticky Lemon Chicken

    4 Chicken breasts
    1 Lemon–juice and zest of
    1 Tablespoon of honey
    1 Tablespoon of olive oil
    2 Cloves of garlic, chopped
    1 Teaspoon of dried oregano

    Preheat oven to 375
    Put chicken in roasting pan
    Heat the rest of ingredients in microwave for 1 minute to warm
    Pour warm ingredients over chicken and roast 30 to 40 minutes
    Baste with sauce every 10 minutes
    The sauce will thicken.

  3. Kim T

    Sloppy Joe Bundt Cake

    1 lb extra lean ground beef
    14 1/2 ounces of sloppy joe sandwich sauce
    3 1/2 cups Bisquick
    2/3 cup milk
    2 tablespoons of margarine
    2 eggs

    -Heat oven to 350 degrees and generously spray 12 cup Bundt cake pan with cooking spray.
    -Cook beef in skillet pan until brown; drain. Stir in sloppy joe sauce.
    -Stir Bisquick, milk, butter, and eggs together until well blended. Spoon about 2/3 cup of mixture into the bottom and halway up the side of Bundt pan. Spoon meat over mixture. Cover with remaining Bisquick mixture.
    -Bake 30 to 35 minutes or until golden brown. Cool 5 minutes. Turn pan upside down onto heatproof plate; remove pan and serve.

  4. Kim T

    Ham and Cheese Casserole
    1 32 ounce package offrozen hash browns
    8 ounces of sour cream
    1 (10 1/2) ounce can of cream of chicken soup
    1/4 cup of butter melted
    12 ounces of shredded cheddar cheese
    2 cups of cooked chopped ham

    Combine all ingredients in a large bowl.
    Press into a 13x9x2 inch casserole dish.
    Bake at 375 degrees for 1 hour or until the potatoes in the center of casserole are tender.

  5. Kim T

    Fajita Pasta Dinner
    Serves 8
    1 16-ounce package of rotini pasta
    10 ounces of cooked beef, fajita strips or 10 ounces of chicken , fajita strips_warmed
    100ounces of pico de gallo
    1/2 cup sour cream
    1 avacado peeled and diced
    1 lime, juice of

    Cook pasta, drain, and place in a large bowl.
    Add remaining ingredients and toss gently.
    Add salt and pepper to taste.

  6. Kim T

    Honey Maple Pork Chops
    2 Tablespoons of honey
    2 Tablespoons of maple syrup
    1/8 teaspoon of allspice
    4 (6 oz) pork loin chops-3/4 inch thick
    1/4 teaspoon salt
    1/8 teaspoon pepper

    Heat grill.
    In a small bowl, combine honey, syrup and allspice; mix well.
    Sprinkle pork chops with salt and pepper.
    When ready to grill, brush pork chops with honey/maple sauce.
    Place pork chops on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
    Cook 10 to 15 minutes or until pork is no longer pink in center, turning once and brushing with sauce occasionally.

  7. Tonya Hopkins

    Chopped Steak
    Cheese Wiz (in jar)
    Provolone Cheese
    Hoagie Roll

    Cook steak in skillet, while cooking place Hoagie in oven to get it warm, Saute Onions and mushrooms, heat up Cheese Wiz in pot on stove. When you are getting ready to assemble put some of the melted Cheese Wiz on the sides of the hoagie. Assemble as normal. The Place the provolone on top it will melt from the heat of the meat


  8. Janet

    Spaghetti Squash With Parsley and Garlic

    1 lb. Spaghetti squash
    1-1/2 tsp. Butter
    2 cloves Garlic
    1/2 cup Chopped fresh parsley, or grated zucchini
    1/2 cup Plus 2 Tbs. plain lowfat yogurt
    Freshly ground black pepper
    In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with skewer, about 30 minutes (some varieties of squash may take longer).

    In a small skillet, melt margarine over medium low heat; add garlic and cook until tender, about I minute. Drain squash and cut in half crosswise. Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl. Add garlic mixture, parsley, yogurt, and pepper to taste; toss to mix.

    To microwave, rather than boil: Pierce spaghetti squash in 10 to 15 places with a fork; place in microwave safe dish and microwave at high (100%) power for 5 to 7 minutes per pound, or until tender when pierced with fork. Turn over halfway through cooking. Let stand 5 minutes.

    In a steamer: Cut squash in half crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender.

  9. Charity S

    Fish and Rice


    4 pieces of flounder or tilapia
    1 tablespoon garlic powder
    1/8 black pepper/salt
    1 tablespoon of butter
    1 green pepper
    1 onion


    Mix the garlic powder, black pepper, and salt in a mixing bowl. Set that aside. Cut the green pepper and the onion into thin slices. Take out the fish and smoother butter on each piece. Next, sprinkle the dry mixture on top of each piece. Place each piece in a shallow baking dish. Top each piece with the onion and green peppers. Bake in the oven at 400 degrees. Cook until the fish is done. Lastly, place the fish on a bed of rice, and squeeze a fresh lemon on it.

  10. elizabeth p

    1 pound chicken breasts diced
    1 pound sliced mushrooms
    1 bunch scallions, cut
    2 cups instant rice, cooked
    1 tablespoon garlic
    1 tablespoon oil

    Cook the chicken in the oil, add the mushrooms, scallions and garlic. Cook until the mushrooms are done, add the rice and stir together. Quick simple meal and you can change the meat to one you prefer, you can play with different rices to suit your preference.

  11. Gena

    Here’s a great crock pot recipe. Its sounds odd but the sauces really do work together and tastes great!

    1 Pound Ground Beef
    ½ Cup Bread Crumbs
    1 egg
    1 teaspoon salt
    1 Cup Grape Jelly
    12 ounces (1 bottle) Chili Sauce

    Pre-heat your oven to 400 degrees. Pour in the Chili Sauce and Grape Jelly Turn into a crock pot and set to high and let it heat. While the sauce is heating in the crock pot get a large bowl and mix the Ground Beef, Bread Crumbs, Salt, and Egg until evenly mixed throughout. Using the mixture form 25-30 small meatballs and lay them out equally on a cooking sheet. Put the meatballs into the oven and let cook for 10-15 minutes. Gently stir the mixture on the crock pot to help it mix evenly. Remove the meatballs from the oven and add to mixture in crock pot. Change crock pot setting to low and let cook for 3-5 hours. Serves 4

    An alternative is to cook the meatballs the night before and put them in the freezer. In the morning make the sauce in the crock pot and let heat on high for 20 minutes and add frozen meatballs. Change setting to low and cook for 6-8 hours.

  12. Rosey

    1 lb. of chicken breast tenderloins
    1 c. Chicken Broth
    1/2 cup red pepper
    1/4 onion (chunky slices)
    1/4 cashews
    1 teaspoon Tabasco sauce

    Brown the chicken tenderloins.
    Add chicken broth, onion, Tabasco and cashews. Simmer for 20 minutes.
    Serve over white rice or spinach noodles.

  13. susan smoaks

    breakfast bacon and egg casserole

    * 6 large eggs
    * 1 3/4 cups milk
    * 4 slices bread, torn or 3 croissants, sliced and torn into 1-inch pieces
    * 8 to 12 slices bacon, cooked and crumbled
    * 10 to 15 sliced grape tomatoes or 2 small tomatoes, diced
    * 1 1/2 cup shredded Cheddar cheese
    * salt and pepper

    Heat oven to 350°. Butter a 2-quart baking dish.

    Whisk eggs with milk in a bowl; set aside.

    Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the bacon pieces and tomato slices. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
    Serves 4 to 6.

  14. Catherine

    Fruit and Brie Quesadillas

    4 Servings
    Prep 5 min
    Cook 5 min

    4 ounces brie cheese, rind discarded
    2 medium (8-inch) flour tortillas
    2 scallions, chopped
    4 tablespoons store-bought fruit salsa
    2 tablespoons chopped walnuts, toasted

    Spread half of the brie on 1 tortilla and top with half of the scallions. In a large nonstick skillet, cook the tortilla cheese side up over medium heat until the cheese is melted, 2 to 3 minutes. Top with half of the salsa and half of the walnuts; season with salt. Fold in half and transfer to a cutting board. Repeat with the remaining ingredients, then cut each quesadilla into wedges.

  15. Catherine

    Festive Crab Cakes

    15 Servings
    Prep/Total Time: 25 min.

    1/3 cup PHILADELPHIA Cream Cheese (softened or cubed), softened
    1/4 cup crabmeat, drained, flaked and cartilage removed
    2 tablespoons chopped green onions
    1 package (1.9 ounces) frozen miniature phyllo tart shells
    1/3 cup whole-berry cranberry sauce

    In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet.
    Fill each shell with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375° for 12-15 minutes or until heated through. Yield: 15 appetizers.

  16. Catherine

    Watermelon Grape Salad

    1 cup cubed seeded watermelon
    1 cup seedless red grapes
    2 tablespoons white grape juice
    1/2 teaspoon finely chopped fresh tarragon
    1/2 teaspoon honey

    In a small bowl, combine watermelon and grapes. In another bowl, whisk the grape juice, tarragon and honey. Pour over fruit and toss to coat. Serve immediately. Yield: 2 servings.

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