Envuelto de Pescado a la Veracruzana(Veracruz-Style Wrapped Fish)

Time: 15 minutes
Servings: 4 people

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Welcome to our cocina, where we’re about to embark on a journey inspired by the vibrant flavors of Mexican culture! Today, we’re diving into the world of Envuelto de Pescado a la Veracruzana, a dish that pays homage to the coastal culinary traditions of Veracruz embracing the vibrant fusion of Mexican cuisine. Imagine tender fish fillets wrapped in a rich tomato sauce infused with the bold flavors of garlic, onions, olives, and capers. Get ready to elevate your taste buds with this mouthwatering recipe that celebrates the diversity and vibrancy of Mexican cuisine. Let’s dive in and create a dish that honors both tradition and innovation!


3 tablespoons olive oil
1/2 medium red onion, chopped
3 garlic cloves, minced
1 cup halved grape tomatoes
1 cup red bell pepper, chopped
1/2 teaspoon chopped fresh thyme
1/2 cup chopped pimento stuffed olives
2 tablespoons chopped fresh parsley
2 tablespoons drained capers
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
4 (12 x 14-inch) pieces banana or plantain leaves
4 red snapper fillets, thawed if necessary (about 5 ounces each)
1/2 teaspoon kosher salt
Steamed white rice for serving (optional)
Lime wedges for garnish (optional)


1. Preheat oven to 400°. In large skillet, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 1 minute or until fragrant, stirring frequently. Add tomatoes, bell pepper and thyme; cook 5 minutes or until vegetables are tender, stirring occasionally. Add olives, parsley, capers, black pepper and cumin; cook 3 minutes or until slightly thickened. Makes about 3 cups.

2. Place banana leaves on work surface. Place 1 snapper fillet in center of each leaf; sprinkle with salt and top with 3/4 cup onion mixture. For each packet, fold top and bottom of leaf over to cover snapper and onion mixture, then fold left and right sides of leaf in and tie packet with kitchen string. Place packets on rimmed baking pan; bake 15 minutes or until internal temperature of snapper fillets reaches 145°. Makes 4 packets.

3. Carefully untie and unwrap packets; serve over rice garnished with lime wedges, if desired.

This recipe and more can be found on https://vallartasupermarkets.com/en/recipes.