Pescado a la Veracruzana or fish in the style of Veracruz is a simple dish that comes together in under 30 minutes and works with almost any type of fish. Despite its uncomplicated preparation it’s one of those perfect dishes that is light, yet full of flavour, while festive enough to serve to dinner guests. The list of ingredients reads more like it originated around the Mediterranean than the Gulf of Mexico, but as the name implies, it’s a regional specialty from the southeastern Mexican state of Veracruz. A coastal area, Veracruz is known for it’s abundant seafood and a rich culinary history heavily influenced by Spain, and there’s a good reason for this. Veracruz where Hernán Cortés established the first Spanish colony nearly five hundred years ago. I used swordfish steaks tonight because that’s what was on sale, but this is great with almost any type of fish, including red snapper (huachinango), halibut (hipogloso), skate (raya), and salmon (salmón). The Veracruz sauce also makes a superb accompaniment for other types of seafood such as mussels and scallops. Tonight, I served this Espadon a la Veracruzana with a side of arroz con puerco but it would be just as tasty with some yuca or homemade corn tortillas.
📖 Recipe
