Pescado Uno, Pescado Dos, Pescado Rojo, Pescado Azul

A Deep Dive into Mexico's Freshest Fish

The coastal state of Veracruz plays a key role in many of Mexico’s most famous fish dishes. The phrase ‘a la Veracruzana’ immediately conjures up a freshly caught white fish served with a mild tomato sauce chunky with olives, capers and herbs, but no chiles…one of the few sauces in Mexico without any chile at all. Not to be missed: Huachinango a la Veracruzana, Snapper Veracruz style, delicious, beautiful, healthy and easy to prepare.

Like snapper, redfish is a sweet, mild tasting fish that appeals to every type of diner, from pescatarian to beef eater. Its firm flesh remains moist during cooking, resulting in a very tender and flavorful entrée. Because redfish works beautifully in a variety of dishes, it’s perfectly positioned as a blank canvas for your own signature masterpiece. We’ll get you started with the Guajillo Painted Redfish at right.

Chef Talk

Guajillo chiles are widely used in the cuisine of Mexico, with a subtle flavor and a mild to medium heat rating. The slightly fruity undertones add a complex and welcome heat to pastes, butters and rubs.

Seafood Veracruz Style

ingredients

½ oz Sweet Cream Butter ½ oz Vegetable Oil 8 oz Rice Medium Grain Pon Lai 3 oz Onion White Peeled Fresh 4 oz Tomatoes, Oven Roasted 1 ¼ lb Juice Clam Ocean Canned 8 oz Tilapia Fillet 3-5 Ounce, cut into 1" chunks 8 oz Shrimp White Raw 31-40 Peeled, Tail Off 4 oz Octopus Tentacles 8 oz Clam in Shell 5 oz Bay Scallop

preparation

In a heavy wall sauté pan, heat oil, then add butter. Add rice, garlic and onion and cook, and keep stirring mixture until rice starts to brown.

Add crushed tomatoes, continue cooking till fully incorporated by the rice. Add clam juice and seafood and bring to a boil.

Reduce heat to a simmer and continue cooking until all liquid has been absorbed by the rice.