Well-Being: Pescado a la Veracruzana

Recipe for fish in the Veracruz style

A favorite recipe! A go-to in my kitchen. This Pescado a la Veracruzana (Fish in the Veracruz style) recipe was passed to me from a friend’s grandmother (published with her permission). Truly delicious and combines some of my favorite ingredients.

The state of Veracruz is located on the eastern coast of Mexico with a significant portion of the Gulf of Mexico coastline. The state is known for its abundant seafood and a rich culinary history heavily influenced by Spain, as evident by the main ingredients in this dish: tomatoes, olives and capers. Pescado a la Veracruzana is perhaps the most famous dish of the region. It is traditionally made with huachinango or red snapper, which is what I use, but you can also use white cod or sea bass. Salting and peppering the fish 30-minutes before cooking helps the fish stay together during cooking. This dish is relatively easy to make and comes together in about 30 minutes. It's light, colorful and packs a lot of flavor. Pairs well with a crisp, mineral-driven white wine.