Pescado a la Veracruzana

The town of La Cruz has a lively fish market just steps from our slip. The pangas come in every day with Dorado, Tuna, Red Snapper,  Lobster, Crab, Octopus, Squid, and Shrimp. We recently bought a 2 lb. Huachinango (red snapper) to make Pescado a la Veracruzana.

We felt like we were having Gourmand Night in Mexico. The ingredients were all easily found here in town: red snapper, onion, garlic, tomatoes, jalapeño, green olives, capers, and I added a little squash.

First you roast the jalapeño over the fire and set it aside to cool.

Then you sauté the vegetables, add the spices and olives, and simmer for 15 minutes.

Finally you sauté the fish fillets, top with the sauce, and serve.

You can easily find a recipe online. If you can find really fresh snapper fillets, give it a try; I think you'll like it.