How to cook Mexican Fish Veracruz Style
- 2 pounds red snapper fillets
- Salt and freshly ground pepper
- Juice of a small lemon or lime
- 1/3 cup olive oil
- 2 medium onions, finely chopped
- 2 cloves garlic, chopped
- 6 medium tomatoes, peeled and chopped
- 3 tablespoons capers
- 20 small pimiento-stuffed green olives
- 2 or 3 canned jalapeno chilies, seeded and cut into strips
- 12 small new potatoes, freshly cooked, or 6 medium potatoes, halved
- 3 slices firm white bread
- Butter for frying
- Season the fish with salt and pepper and the lemon or lime juice. Set aside.
- Heat the oil in a skillet and saute the onions and garlic until the onions are soft.
- Reduce the tomatoes to a puree in a blender or food processor and add to the skillet with the capers, olives, jalapeno chilies, and the fish.
- Season with a little more salt and pepper and cook over very low heat until the fish is tender and the sauce slightly thickened, about 10 to 15 minutes.
- Transfer to a warmed platter and garnish with the potatoes.
- Cut the bread into 6 triangles, saute in butter until golden, and arrange as a border round the edge of the platter.
The Mexican Fish Veracruz Style recipe very easy to prepare and so good!
The Mexican name for this recipe is Pescado a la Veracruzana
This recipe for Mexican Fish Veracruz Style serves/makes: 4
The Mexican Fish Veracruz Style (Pescado a la Veracruzana) recipe is adopted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz 1994.
Main Ingredient: Snapper
Preparation Method: Poached/Simmered