How to prepare delicious pescado a la veracruzana

Published March 16, 2024

Pescado a la veracruzana holds a special place in my heart as one of my all-time favorite dishes. The fresh ingredients in this recipe create a Mediterranean-Mexican fusion that is as satisfying as it is delicious. Its versatility shines through as it can be prepared with various types of fish and is suitable for anything from everyday meals to special occasions.

In English, we would probably translate “a la veracruzana” as “Veracruz-style.” The dish itself is the story of two worlds coming together. It is a marriage of the bountiful seafood of the Gulf of Mexico and tomatoes, which are native to the Americas, with Spanish ingredients such as olives, garlic and capers. In this sense, pescado a la veracruzana also reflects the historical legacy of the time when the port of Veracruz was Spain’s gateway into Mexico.

Legend has it that the origins of pescado a la veracruzana trace back to the Lenten traditions when locals sought satisfying alternatives to red meat during this period of abstinence. Inspired by Biscayne sauce from Spain, this savory medley of sautéed onions, garlic, peppers, tomatoes, olives, capers, herbs and spices, simmered until thickened, creates a hearty topping for fish filets. Garnished with vibrant cilantro or parsley, the flavorful dish is traditionally served alongside white rice or baby potatoes.

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