Quick Swordfish Veracruz

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Here’s my take on a classic Mexican seafood dish – Swordfish Veracruz, made with fresh swordfish, tomatoes, olives, capers, and a handful of simple seasonings that come together perfectly.

This swordfish recipe has become my go-to when I want to bring a bit of coastal flavor to our dinner table. I often make extra sauce because my family loves spooning it over rice. And the best part? It’s ready in under 30 minutes, which makes it perfect for busy weeknights.

What Kind of Swordfish Should I Use?

When shopping for swordfish, look for steaks that are firm and have a pinkish-beige color without any brown spots or discoloration. Fresh swordfish steaks should be about 1 to 1½ inches thick – any thinner and they might dry out during cooking. If you can’t find fresh swordfish, frozen steaks are a perfectly good alternative, just make sure to thaw them completely in the refrigerator overnight. For this recipe, you’ll want to avoid any steaks that look dried out or have dark blood lines, as these can taste bitter when cooked.

Options for Substitutions

This Mexican-inspired fish dish is pretty adaptable. Here are some handy swaps you can try:

• Swordfish: If swordfish isn’t available or is too pricey, you can use other firm white fish like mahi-mahi, halibut, or cod. Just keep in mind that thinner fish fillets will cook faster, so adjust your cooking time accordingly.
• Lime juice: No fresh limes? You can use lemon juice instead, or even a mix of orange and lemon juice to get that citrusy kick.
• Pickled jalapenos: Feel free to use fresh jalapenos, serrano peppers, or even a few dashes of hot sauce. If you’re not into heat, you can use mild green chiles or just leave them out.
• Green olives: Any olives work here – try kalamata or black olives if that’s what you have. If you’re not an olive fan, you can skip them, though they do add nice salty flavor.
• Capers: If you don’t have capers, you can chop up some extra olives for that briny taste, or just leave them out – the dish will still taste great.
• Fresh oranges: You can use mandarin oranges or even skip the oranges entirely if you’re not a fan of citrus with fish.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking swordfish is overcooking it, which can turn this meaty fish dry and tough – aim for just until it’s opaque in the center, usually 4-5 minutes per side depending on thickness. A common error is not patting the fish dry before cooking, which prevents proper searing and can make the fish steam instead of developing a nice crust – take an extra minute to thoroughly dry the steaks with paper towels. For the best flavor development, don’t rush the sauce-making process; allow the tomatoes, onions, and garlic to cook down properly until they release their natural sweetness, typically about 8-10 minutes. Remember to taste and adjust the seasoning before serving, as the briny olives and capers can make the dish quite salty – it’s easier to add more salt than to fix an oversalted dish.

What to Serve With Swordfish Veracruz?

This Mexican-inspired fish dish pairs wonderfully with simple white rice or cilantro lime rice to soak up all those tasty juices from the sauce. For a lighter option, try serving it over cauliflower rice or with roasted Mexican-style street corn on the side. Since the fish comes with such a flavorful sauce, I like to keep the sides pretty simple – maybe some quickly sautéed zucchini or a fresh green salad with avocado. If you want to go all out, warm up some corn tortillas to scoop up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: If you have leftover Swordfish Veracruz, place it in an airtight container and pop it in the fridge within 2 hours of cooking. It’ll stay good for up to 2 days. The sauce actually gets even better as the flavors continue to meld together!

Make Ahead: You can prep the Veracruz sauce up to 24 hours in advance – just keep it in the fridge until you’re ready to cook the fish. This is super handy when you’re planning a dinner party or want to save time on a busy weeknight.

Warm Up: To enjoy your leftovers, gently warm the fish and sauce in a covered skillet over medium-low heat until just heated through, about 3-4 minutes. Try not to overcook the fish as it can become dry. The microwave works too, but use medium power and heat in short bursts.

Preparation Time	60-240 minutes
Cooking Time	35 minutes
Total Time	95-275 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 60-70 g
• Fat: 40-50 g
• Carbohydrates: 40-50 g

Ingredients

• 2 thick swordfish steaks
• Juice from 1 lime
• 1 teaspoon salt
• 1 large orange, seeds removed and thinly sliced
• 1 can diced tomatoes
• 1 large onion, thinly sliced
• 1/2 teaspoon black pepper
• 1 tablespoon oregano
• 2 tablespoons olive oil
• 6 large garlic cloves, sliced
• 40 grams pickled jalapeno slices
• 40 grams sliced pitted green olives
• 2 tablespoons capers
• 400 grams tomatoes

Step 1: Marinate the Swordfish

Begin by marinating the swordfish steaks.

Mix lime juice with a bit of salt to create a marinade.

Submerge the swordfish steaks in the mixture and let them marinate for 1 to 4 hours.

This will infuse the fish with a citrusy, savory flavor.

Step 2: Prepare the Ingredients and Preheat the Oven

Preheat your oven to 180°C (350°F).

While the oven is heating, prepare your ingredients.

Start by cutting the orange into thin slices.

Reserve half of these slices and remove the rind from the remaining slices, roughly chopping the flesh.

Set aside all prepared ingredients for easy access.

Step 3: Assemble the Base Layers

Cover the bottom of a baking dish or oven-proof pan with half of the chopped tomatoes.

Layer half of the sliced onions over the tomatoes, sprinkling with oregano, black pepper, a pinch of salt, and 1 tablespoon of olive oil to add flavor.

Step 4: Add the Swordfish and Flavorful Toppings

Place the marinated swordfish steaks on top of the layered onion and tomato base.

Surround the fish with the remaining chopped tomatoes, the orange flesh, and slivers of garlic.

Adjust the amount of chopped tomatoes as needed to create a level surface.

Scatter sliced jalapenos, olives, and capers over the fish, saving a few for garnish later.

Step 5: Top with Remaining Ingredients

Layer the remaining sliced onions on top of the fish, followed by arranging the reserved tomato and orange slices.

Drizzle with the remaining olive oil for moisture, and scatter the reserved jalapenos, olives, and capers over the top for a decorative and flavorful touch.

Step 6: Bake the Dish

Cover the baking dish and place it in the preheated oven.

Bake for 20 minutes to allow the flavors to meld.

Then remove the cover and continue baking for an additional 15 minutes to let the top layer achieve slight caramelization.

Once done, remove from the oven, let it cool slightly, and serve warm.

Enjoy the vibrant and zesty baked swordfish!