Since the Spaniards newly arrived to Mexican coasts, they settled in the “jarocho" state. Due to this event both cuisines the Spanish and Mexican mixed, giving origin to new dishes.
And this is a dish resulting from such combination. The Veracruz style fish is an exquisite world class recipe, where the flavors of Mexico and Spain abound. On the side of Mexico we have the contribution of the tomatoes, the chili and the onion. Spain brings us the olives, the capers and the oregano.
Some of these ingredients, both of Mexico and Spain, are combined in a tomato salsa which is used to season white fish fillets – obtaining a dish with a strong but sublime flavor. The ingredients that are not used in the salsa are presented whole as part of the dish.
The Veracruz style fish is served with white rice or it can also be served with a mixed salad and it is an excellent dish for any occasion.
About the Recipe
The only difficult part about making the Veracruz style fish is the salsa since it is laborious. But when the salsa is ready, only the fish fillets have to be cooked and the dish will be ready.
The recipe is given with red snapper but you can use any white fish fillet.
The olives that are used in this recipe should not have pit however they can be bought with a filling.
This dish is prepared with banana peppers but pickled jalapeno peppers could also be used, if you want more hotness.
Preparation time .
This recipe serves 4 plates.
21.1 oz of skinless and boneless Red Snapper Fillets