Pescado a la Veracruzana con Arroz Fish in Tomato Sauce with Rice

Rinse the rice under cold water until the water runs clear. In a small pot, combine rice and 400 ml water with a pinch of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15–18 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes.

Pat the fish fillets dry and squeeze lime juice over them. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Sear the fish fillets for 2 minutes per side until golden but not cooked through. Transfer to a plate.

Reduce heat to medium. Add diced onion and minced garlic to the same skillet; sauté for 3 minutes until softened.

Add the canned diced tomatoes (with juices), sliced green olives, capers, minced jalapeño (seeds removed for less heat), oregano, and bay leaf. Stir and simmer for 5 minutes.

Return the fish fillets to the skillet, nestling them into the sauce. Spoon some sauce over the fish. Cover and simmer on low for 8–10 minutes until fish flakes easily with a fork and internal temperature reaches 63°C.

Discard the bay leaf. Fluff the rice with a fork. Serve the fish and sauce over the rice.