Pescado à la veracruzana is one of the most famous seafood dishes from Veracruz on the Caribbean coast of eastern Mexico. Though Mexico is traditionally a Meso-American cuisine, there is a tremendous Spanish influence in the food ever since Spanish conquered the Aztec empire.
The ingredients and seasonings in this dish personify this strong Spanish influence. It is a real favorite in our home and with the ease of preparation and delicious flavors and makes an excellent candidate for a weeknight meal or when company is over.
Traditonally this dish is made with huachinango or red snapper fillets and the Veracruz sauce features Manzanella - Spanish green olives, jalapeños, and capers. It is incredible how a handful of flavors come together to create a incredibly flavorful & delicious sauce that is Veracruzana all the way.
As you know, red snapper is not what you call an economical fish and can cost a pretty packet! But don't let that put you off, I use grouper fillets all the time just like I have today and it turns out wonderfully. I prefer to reserve the red snapper fillets for when company is over.
If you love fish, I urge you to give this a go. I know that you'll enjoy this refreshing & beautifully flavored dish as much as we do.