Clemente Jacques

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Recipe of Pescado a la Veracruzana Picoso

Pescado a la Veracruzana Picoso

30 mins
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There are typical recipes of our country rich but the fish to the Veracruzana in particular has a perfect flavor. And unlike what many believe, it is easy to do.
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4 portions
  • 1 can green rajas Clemente Jacques®
  • 10 milliliters olive oil
  • 1/4 kilos white onion, filleted
  • 2 cloves garlic, peeled
  • 1 kilo red tomato, poached (without skin or seeds)
  • 1/2 cups mashed tomatoes
  • bay, cool
  • fresh thyme
  • fresh marjoram
  • Dried oregano
  • 100 grams green olive, boneless
  • capers
  • almonds, peeled
  • güero chili in vinegar
  • 4 red snapper fillets


Scale the tomatoes, that is, make a cross cut on the bottom, place them in a pot with boiling water for about 5 minutes. After the time submerge them in a bowl with cold water, remove the skin and seeds, cut them into cubes.
Heat olive oil over medium heat in a saucepan. Acitrona in the following order, sliced ​​onions, chopped garlic and tomatoes.
Pour the tomato puree and cook until it breaks the boil.
Lower the heat, season with salt and pepper to taste and herbs (marjoram, oregano, thyme, bay leaves).
Place the red snapper fillets inside the sauce and cover so they cook.
Finally, add the Rajas Verdes Clemente Jacques ® with a little of the pickle, the capers, the almonds and the whole pitted olives.
Serve the fish with güero chiles and white rice.


Serve each steak accompanied by white rice.


Rectify the salt when you have tossed the olives to avoid salt.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (7)
Gilberto Martinez Jerez
06/04/2019 19:53:24
Fácil y riquísimo!!
Mau Glez
19/03/2018 12:55:05
Muy fácil de hacer y muy rico!
Lourdes de Quilla
13/04/2017 19:30:36
Muy deliciosa! Salió deliciosa!
Jacky Borjes
07/07/2016 14:11:27
A través de iOS Delicioso!
Caro Frias Camara
17/08/2015 09:23:43
Hola Caro, nos da gusto que te haya gustado la receta. Saludos :D
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