Pescado a la Veracruzana has always been one of my favorite Latin recipes. I'm not a fan of tilapia (too bland for me) but I do like rockfish, a very common market fish (several species) here on the Pacific Coast [years ago, it was sold/marketed as "snapper" (huachinango) but some government agency got all over them for it]. I'll sometimes skip the olives and capers, although I love them, and add mushrooms (champiñones/hongos) to the recipe for a different overall flavor. Yours is a wonderful and fairly easy recipe. Someday, the Mexican restaurants around here -- there are more than a dozen within a 10-minute drive of me -- will again add it to their menus. Thanks.
Thank you for reading us, Joe. I completely agree with you—tilapia is widely used in Mexico because it’s a relatively affordable fish for many families and easy to find.
I’m going to try your recommendation of using mushrooms. I really like to pair this dish with bread.
Great job 👏 I like the photos and find the recipe easy to follow. Tilapia is affordable and doesn’t “smell” as fishy. It’s that fishy smell that turns off some people and I think the tomato based sauce with capers and olives will add some complexity to the sauce. Chef, my only addition would be saffron which I crush in a mortar and bloom with warm water before adding it to the sauce which gives it another layer of “earthiness”. Saffron can be expensive however the ingredient is easy to find in Madrid and you don’t need to use much to add to the complexity in the sauce. Now I’m getting hungry with all of this talk about food 😆.
Pescado a la Veracruzana has always been one of my favorite Latin recipes. I'm not a fan of tilapia (too bland for me) but I do like rockfish, a very common market fish (several species) here on the Pacific Coast [years ago, it was sold/marketed as "snapper" (huachinango) but some government agency got all over them for it]. I'll sometimes skip the olives and capers, although I love them, and add mushrooms (champiñones/hongos) to the recipe for a different overall flavor. Yours is a wonderful and fairly easy recipe. Someday, the Mexican restaurants around here -- there are more than a dozen within a 10-minute drive of me -- will again add it to their menus. Thanks.
Thank you for reading us, Joe. I completely agree with you—tilapia is widely used in Mexico because it’s a relatively affordable fish for many families and easy to find.
I’m going to try your recommendation of using mushrooms. I really like to pair this dish with bread.
Best regards.
This looks easy and delicious!
Great job 👏 I like the photos and find the recipe easy to follow. Tilapia is affordable and doesn’t “smell” as fishy. It’s that fishy smell that turns off some people and I think the tomato based sauce with capers and olives will add some complexity to the sauce. Chef, my only addition would be saffron which I crush in a mortar and bloom with warm water before adding it to the sauce which gives it another layer of “earthiness”. Saffron can be expensive however the ingredient is easy to find in Madrid and you don’t need to use much to add to the complexity in the sauce. Now I’m getting hungry with all of this talk about food 😆.